British Lemon Posset Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with unique flavor

lemons

🥗Healthier: lime

💰Cheaper: citric acid

Lime offers a similar tartness, while citric acid is cost-effective

Wash your lemons and choose the best condition ones.

Cut the lemons in half and scoop out the middle with a spoon.

Use a kitchen tissue to dry out the inside of the lemon halves and place them in a small dish for stability.

Juice the three lemons and set the juice aside for later use.

Place sugar into a pan and add lemon zest, using the back of a spoon to blend the zest into the sugar.

Add all the cream into the pan and mix well with the sugar and lemon zest.

Heat the mixture on low until it reaches a gentle simmer, stirring continuously until the sugar is fully incorporated.

Set a timer for 5 minutes and continue stirring, switching to a wooden spoon to feel the thickness of the mixture.

Cook for an additional 10 minutes to evaporate moisture from the lower fat cream, ensuring the fat becomes more concentrated.

Once off the heat, check the thickness of the mixture with a spoon before adding the lemon juice, which will react with the cream to thicken it further.

Pour the mixture into a jug for easier serving.

Pop any bubbles on top of the poured lemon posset with a spoon and refrigerate to set for a couple of hours or overnight.

For decoration, sprinkle sugar on top for a creme brulee style, serve in a teacup with fruits and mint, add homemade candied lemon peel, or drizzle with homemade raspberry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens