Lemon Posset
This old-school dessert is popular for a couple of reasons: it’s easy to make, and perfect for making ahead as it needs to set overnight. Serve as is or with berries, poached seasonal fruits, and tuiles or biscuits. A sharp-tasting lemon such as Lisbon or Yen Ben is best to use here.
Ingredients
450ml cream
½ cup (110g) caster sugar
Grated zest of 1 lemon, plus 75ml juice (approximately 1-2 lemons)
Method
Put the cream, sugar, and lemon zest into a large pan and bring to a simmer. Cook gently for 3-4 minutes until the sugar has dissolved.
Remove from the heat and whisk in the lemon juice. Strain through a sieve to remove the lemon zest.
Pour into serving glasses, ramekins, or small bowls. Cool, then refrigerate overnight to set the cream.
To serve, we topped our possets with the pulp of 3 passionfruit and a few shards of Ines Rosales Tortas.