Description
This creamy lemon posset is a delightful dessert with a brûlée topping.
Ingredients
Scale
- 2 cups heavy cream
- ¾ cup granulated sugar (plus more for brûlée topping)
- Zest of 1 lemon
- 6 tablespoons fresh lemon juice
Instructions
- Simmer the cream: In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest. Stir gently to dissolve the sugar completely. Once the mixture reaches a gentle boil, let it simmer for 3 minutes while stirring to avoid scorching.
- Add the lemon juice: Remove the pan from heat and stir in the fresh lemon juice. The mixture will begin to thicken slightly as the acid from the lemon works its magic on the cream. Let it rest for a few minutes.
- Strain and pour: Strain the mixture through a fine mesh sieve to remove the zest. Carefully pour into ramekins or small glass jars, leaving a little space at the top for the brûlée layer.
- Chill: Refrigerate the ramekins for at least 4 hours, or preferably overnight. The posset should set into a firm yet creamy consistency.
- Add the brûlée topping: Once set, sprinkle a thin, even layer of granulated sugar over each posset. Using a kitchen torch, gently melt the sugar until it turns golden and forms a crisp crust. Let cool for 2–3 minutes before serving.
Notes
- This dessert is best served chilled.
- Using a kitchen torch for the brûlée topping gives the best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: no-bake
- Cuisine: French
Nutrition
- Serving Size: 1 posset
- Calories: 300
- Sugar: 20g
- Sodium: 30mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg