Ingredients
Posset Base
- 2 cups heavy cream
- ⅔ cup granulated sugar
- ⅓ cup fresh lemon juice
- ¼ teaspoon vanilla extract
For Garnish
- Fresh berries, for serving
- Fresh mint leaves, for serving
Instructions
- Heat the cream and sugar: In a medium saucepan over medium-high heat, combine the heavy cream and granulated sugar. Stir consistently until the sugar has completely dissolved and the mixture begins to warm.
- Boil the mixture: Bring the cream and sugar mixture to a steady boil. Reduce the heat as necessary to maintain a gentle, steady boil for 5 minutes, carefully watching to prevent boiling over.
- Add lemon and vanilla: Remove the saucepan from heat and stir in fresh lemon juice and vanilla extract. Allow the mixture to cool for 15 minutes, letting the citrus infuse and the temperature drop slightly.
- Divide and chill: Stir the mixture again, then pour it evenly into eight small ramekins or hollowed-out lemon halves. Place them in the refrigerator to chill and set for at least 2 hours.
- Serve and garnish: Once set, garnish each posset with fresh berries and mint leaves before serving to add a pop of color and freshness.
Notes
- Use fresh lemon juice for the best bright and authentic flavor.
- Keep a close eye during the boiling step to avoid cream boiling over.
- For a variation, try adding a splash of limoncello or other citrus liqueur after removing from heat.
- Can be prepared a day ahead and stored in the refrigerator to save time.
- Ensure the posset is fully chilled and set before serving for optimal texture.
- Serve in hollowed lemon halves for an attractive presentation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
