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Lemon Posset with optional brûlée topping Recipe

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4.2 from 11 reviews

This Lemon Posset recipe is a luscious, creamy British dessert made with just a few simple ingredients: heavy cream, sugar, lemon zest, lemon juice, and vanilla. The technique involves gently simmering the cream and sugar mixture to slightly thicken, then blending in fresh lemon juice to naturally set the dessert into a silky, tangy treat that requires no gelatin. After chilling for several hours, the posset can be served plain or topped with a caramelized sugar brûlée layer for a delightful crisp finish. Perfectly smooth, refreshingly citrusy, and elegantly simple, it’s a classy dessert ideal for any occasion.

  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings

Ingredients

Posset Base

  • 2 cups heavy cream
  • ¼ cup granulated sugar (plus more for optional brûlée topping)
  • 1 ½ teaspoons grated lemon zest
  • ¼ cup freshly squeezed lemon juice (strained to remove pulp and seeds)
  • ½ teaspoon vanilla extract

Instructions

  1. Warm the Cream: In a medium saucepan, combine the heavy cream, granulated sugar, and lemon zest. Heat the mixture over medium heat while stirring frequently until the sugar fully dissolves and the cream begins to gently bubble around the edges.
  2. Simmer Gently: Maintain a soft simmer by adjusting the heat so the mixture forms small gentle bubbles, avoiding rapid boiling. If it starts to rise too quickly, briefly remove from heat and then return it to a lower temperature. Continue gently simmering and stirring occasionally for 15 to 20 minutes until the cream reduces slightly and thickens.
  3. Finish the Mixture: Remove the saucepan from heat. Whisk in the strained lemon juice and vanilla extract thoroughly. Allow the mixture to rest undisturbed for 20 minutes to cool and thicken slightly; the acidity of the lemon juice helps set the cream into a perfect consistency.
  4. Pour and Chill (Glass Cups or Lemon Halves): Pour the lemon posset mixture into 6 to 8 small glass cups or ramekins. Alternatively, hollow out 2 to 3 lemons by cutting them lengthwise and scooping out the insides using a spoon or melon baller, then nestle the lemon halves in a rimmed platter for stability and fill with the posset.
  5. Refrigerate: Cover the filled containers with plastic wrap and chill in the refrigerator for at least 4 hours or overnight, allowing the posset to fully set and become creamy.
  6. Optional Brûlée Topping: Before serving, sprinkle a thin layer of granulated or turbinado sugar over the posset. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Let it stand for a minute to harden.
  7. To Serve: Serve the lemon posset chilled. For a bright and elegant presentation, garnish with a sprig of fresh mint, fresh berries, or a lemon twist. Enjoy the smooth, creamy texture and refreshing citrus flavor.

Notes

  • Ensure gentle simmering to prevent the cream from boiling over or scorching, which can affect texture.
  • Straining lemon juice removes pulp and seeds, ensuring a smooth posset.
  • You can make the posset a day in advance; it tastes even better after chilling overnight.
  • The optional brûlée topping adds a delightful contrast of texture with its crisp caramelized sugar layer.
  • Use fresh organic lemons for better flavor and zest quality.
  • Hollowed lemon halves provide a charming and natural serving vessel for an elegant presentation.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/lemon-posset-with-optional-brulee-topping-recipe/