Lemon Posset is an easy-three ingredient dessert that’s luscious and zingy. You can serve it casually in simple water glasses, or try using shooters for special-occasion flair.
The last time I made Lemon Posset (you can read about the medieval origins of this luscious treat here), it was the height of summer at the cottage on Lake Huron. With only three ingredients and requiring not much more than a small pot and a zester in the way of equipment, it was a great choice for a rustic kitchen. This cold, rich and lemony pudding is not only refreshing and satisfying, but its flair belies its simplicity.
Sometimes simple really is more.
The recipe obviously has appeal, as it was one of the more popular posts on Urban Cottage Life during the past year.
So here we are on the eve of the last day of the year, and the qualities that make this Lemon Posset a great cottage dessert are just as appealing if you’re looking for something wow for a New Year’s Eve celebration buffet, or maybe to follow your New Year’s Day dinner.
It’s not complicated: all you need is whipping cream, some sugar and a lemon. That’s it! The posset can be whipped up in mere minutes (but you can’t be entirely last-minute about it, as it needs a few hours to set).
If you serve it in some attractive shooter glasses or espresso cups it presents elegantly, and since it’s so rich no one will question the small serving size. It also costs very little to make, a real bonus after the financial excesses of the holiday season.
This lemon posset is a bright and zingy way to celebrate all the great things that happened in 2015 and welcome in the new year — happy indeed!
Happy New Year!
Lemon Posset
Lemon Posset
© Urban Cottage Life.com
It only takes about ten minutes to prepare the posset; the rest of the time is to allow it to set in the fridge while you glam yourself up for the big party!
- 1 cup whipping cream (35% milk fat)
- 1/4 cup sugar (granulated cane or white)
- finely grated zest of about a quarter lemon
- strained juice of 1/2 to 1 lemon (at least 1/3 cup)
Bring the cream and sugar to a boil over medium high heat and cook, stirring, for about 3 minutes. You may need to turn the heat down to prevent it from boiling over, but keep it at a low boil. Remove from the heat and add the lemon zest and juice of half a lemon. Taste, and add more lemon juice if you prefer. Cool on a rack for about 5 minutes, then pour into 4 to 6 serving glasses or small dishes. Cover each with plastic wrap and refrigerate for 3 to 5 hours or until the next day to set. If you like, garnish with a strip of lemon peel, plain or candied, or a sprinkling of more grated zest.
