If you are looking for a refined dessert with mimimal effort and few ingredients lemon posset is the answer, a silky chilled and no bake British classic sweet that dates back to the Middle ages. You can keep the cooking method and swap the lemon juice for passion fruit juice, the result is equally good if not better.
No eggs, gelatine or any thickening agent is involved, just lemon, heavy cream, sugar and lemon zest, the thickeness happens through a simple reaction between acid and dairy proteins, as the pudding cools it turns into a silky, robust custard with a bright lemony relish and an exceptionally sumptuous texture, you will be amazed by the result, a pudding fit for a king.
To make lemon posset you just need these three ingredients.
How to make lemon posset?
- Zest 1 large lemon using a grater, grate only the bright outer yellow layer, and avoid the bitter white layer underneath.
- Boil the cream, sugar and lemon zest, in a pot, over high heat combine together the heavy cream, sugar and lemon zest, whisk constantly and bring to a boil, reduce heat to medium to keep the mixture at a steady boil for 8 minutes, stirring constantly (watch closely, if the mixture foams, briefly remove from heat) until the mixture reduces down to 2 cups, that brings a a perfect consistency, (measure it up while boiling).
- Remove the pot from heat and strain: Strain the liquid through a fine-mesh strainer to get rid of the lemon zest.
- Add the lemon Juice: Add the lemon juice and whisk well to infuse everything together. Let it cool down for 5 minutes.
- Pour the lemon posset in ramekins, leave it to cool down completely and refrigerate for at least 4 hours before serving.
Tips and tricks
- Heavy whipping cream: Don’t use the skimed ones, it should not be less than 36-40% milk fat to set.
- Use fresh lemons or passion fruits, and avoid the ready bottled stuff.
- To make the passion fruit posset, swap the lemon juice to passion fruit juice, reas the note below.
- Lemon or passion fruit posset can be made in advance, which makes it a great candidate for entertaining.
- The possets will keep in the fridge for up to 4 days, covered with cling film to avoid transference of odors, but please don’t cover until the possets are totally chilled.
- You can decorate lemon posset with your favorite berries, they match beautifully together.
- Add some passion fruit seeds, if you desire, to your passion fruit posset, they are edible, nutritious and add a lovely contrast.
How to make passion fruit juice?
To make the passion fruit juice, cut the passion fruit in half, scoop out the flesh, and transfer to a handmill or a potato ricer, (the holes in the handmill are smaller than the seeds in the passion fruit pulp) secure the mill or potato ricer above a bowl, turn the crank and the blade will puree the passion fruit pulps through the wholes in the disc, make sure to scrape any remaining soup off the bottom, and now you’ve got the passion fruit juice, to make the passion fruit posset replace passion fruit juice for lemon juice, and omit the lemon zest. Watch the video tutorial below.
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Lemon and Passion Fruit Posset
Description
Ingredients
- 500 ml/ 2 cups heavy cream
- 3/4 cups granulated sugar
- 8 tablespoons lemon juice
- 1 tablespoon zest of 1 lemon
Instructions
- Zest 1 large lemon using a grater, grate only the bright outer yellow layer, and avoid the bitter white layer underneath.
- Over high heat, combine together the heavy cream, sugar and lemon zest, whisk constantly and bring to a boil, reduce heat to medium to keep the mixture at a steady boil for 8 minutes, watch closely, if the mixture foams, briefly remove from heat, stirring constantly. keep boiling until the mixture reduces down to 2 cups, that brings a a perfect consistency, (measure it up while boiling).
- Remove the pot from heat and strain: Strain the liquid through a fine-mesh strainer to get rid of the lemon zest.
- Add the lemon Juice: Add the lemon juice and whisk well to infuse everything together. Let it cool down for 5minutes.
- Pour the lemon posset in ramekins, leave it to cool down completely and refrigerate for at least 4 hours before serving.
- To make the passion fruit posset, swap the lemon juice to passion fruit juice,
- To make the passion fruit juice, cut the passion fruit in half, scoop out the flesh, and transfer to a handmill or a potato ricer, (the holes in the handmill are smaller than the seeds in the passion fruit pulp) secure the mill or potato ricer above a bowl, turn the crank and the blade will puree the passion fruit pulps through the wholes in the disc, make sure to scrape any remaining soup off the bottom, and now you've got the passion fruit juice, replace passion fruit juice for lemon juice, and omit the lemon zest. Add some passion fruit seeds, if you desire, to your passion fruit posset, they are edible, nutrisious and add a lovely contrast. Watch the video tutorial below.
