Lemon Posset

Ingredients · 8 servings

• 800 gHeavy cream
• 200 gSugar
• 120 gLemon juice, freshly squeezed

Equipment

stovetop, refrigerator, ramekin, saucepan, whisk, fine sieve, tray, jug, citrus juicer, heatproof spatula, measuring jug, ladle

Instructions

1. 1
   Mise En Place

   Gather 800 g heavy cream, 200 g sugar, 120 g lemon juice, 8 ramekins, a saucepan, whisk, sieve, tray, jug, scale, and citrus juicer. · 10 min

   What to look for: All ingredients are measured and the ramekins are ready on a tray.

2. 2
   Heat Cream Sugar

   Heat the cream and sugar in a saucepan over medium heat, whisking until the sugar dissolves and the mixture looks smooth. · 4 min

   What to look for: The cream steams lightly and no sugar grains remain on the pan base.

3. 3
   Simmer The Cream

   Boil the mixture gently, then simmer for 3 minutes while stirring often to thicken it slightly and prevent scorching. · 3 min

   What to look for: Small bubbles rise across the surface and the cream lightly coats the spatula.

4. 4
   Add Lemon Juice

   Remove the pan from the heat, pour in the lemon juice, and whisk for 30 seconds until the cream smells bright and citrusy. · 2 min

   What to look for: The mixture stays smooth and turns slightly glossier after the juice is added.

5. 5
   Strain And Pour

   Strain the hot posset through a fine sieve into a jug, then divide it evenly among 8 ramekins set on a tray. · 6 min

   What to look for: Each ramekin is evenly filled with a smooth pale cream.

6. 6
   Chill Until Set

   Chill the ramekins uncovered until cool, then cover and refrigerate until softly set, at least 4 hours. · 4 h

   What to look for: The surface is set and barely trembles when a ramekin is nudged.

7. 7
   Serve Chilled

   Serve the lemon posset cold, straight from the ramekins, with a glossy surface and a spoonable, silky set. · 1 min

   What to look for: The posset holds its shape on the spoon while remaining creamy.