Best Lemon Posset Recipes

LEMON POSSET

Steps:

• In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD

Steps:

• Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
• To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
• Cut the shortbread into shards and serve with the possets and little spoons.

GORDON RAMSEY LEMON POSSET

Steps:

• Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
• Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it's not tart enough. The posset should be sweet, tangy and creamy.
• Allow to cool for about 5 minutes, then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.

LEMON POSSET

Steps:

• 1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well.
• 2. Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread.

LIME AND LEMON POSSET

Steps:

• Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over.
• Remove from heat.
• Stir in lemon juice and lime juice and cool 10 minutes.
• Stir mixture again and divide among six 1/2-cup ramekins or custard cups.
• Cover and chill possets until set, at least 4 hours or overnight.
• Mix remaining 1 teaspoon sugar, lemon peel, and lime peel in small bowl. Sprinkle on top of possets.

LEMON GINGERSNAP POSSET

Steps:

• Place gingersnap crumbs in a bowl and pour in melted butter. Mix until crumbs are well moistened. Transfer a few tablespoons of the crumbs into 4 small glasses; tamp down to compress into a crust. Chill crusts until firm.
• Grate lemons to get 1 heaping tablespoon of zest. Squeeze 1/4 cup juice into a bowl.
• Pour heavy cream into a large heavy-bottomed saucepan. Add sugar and set heat to medium-high. Mix and bring to a boil. Immediately reduce heat to medium; adjust as needed to maintain a gentle bubble. Cook, stirring occasionally, for exactly 9 minutes. Watch to make sure cream does not boil over. Remove from heat and stir once more.
• Add lemon zest and juice to the cream and whisk until well combined; mixture will thicken slightly. Let rest for 10 minutes.
• Set a sieve over a glass measuring cup, or any container suitable for pouring. Strain lemon-cream mixture through the sieve, ending up with about 2 cups. Pour mixture carefully over the chilled crusts. Place glasses on a tray and cover with plastic wrap. Refrigerate until set, 4 hours to overnight.

LEMON POSSET WITH BERRIES

Steps:

• Combine cream, sugar, and zest in medium sized heavy saucepan and bring to a boil. Continue to boil for 10-12 minutes, stirring frequently making sure a sugar has dissolved. If mixture begins to boil over, remove momentarily from heat.
• Remove from heat, add lemon juice and allow to cool, a skin will form on top. Strain mixture through a fine mesh sieve, discarding zest. Carefully pour evenly into 8 small espresso sized cups.
• Place cups on a small baking sheet and refrigerate uncovered for 2-3 hours. Plastic wrap may be used to cover after 3 hours. Garnish with berries before serving.

LIME AND LEMON POSSET

Steps:

• Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice and lime juice and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at least 4 hours or overnight.
• Mix remaining 1 teaspoon sugar, lemon peel, and lime peel in small bowl. Sprinkle atop possets and serve with Lime and Lemon Friands .

LEMON POSSET

Steps:

• Bring cream and sugar to a boil in medium nonreactive pan stirring constantly.
• Reduce heat to a simmer and stir vigorously for 2 to3 minute or til thickened. Off the heat, whisk in lemon juice. Pour the cream into small cups or glasses, let cool slightly, cover with plastic wrap and refrigerate til set, about 4 hours. Serve slightly chilled or at room temperature, garnished with raspberries and a dusting of powdered sugar. Serves 6
• The posset looks great in cut glass. Chill the cups or glasses first so the dessert will set up faster. Lime posset is wonderful, too , made exactly the same way. The posset will keep overnight in the refrigerator. Let it sit for a while at room temperature before serving so that it's not too cold. Raspberries, both golden and red are just one of the fruits you can use to top the dessert. Diced mango is another option. You an also use blackberries, heated gently in a pan just to the point they give up their juice. Add a little sugar and pour cooled berries over posset, then garnish with a sprig of mint, preferably variegated.
• Want to know a neat little trick? Most plastic wraps are pretty disappointing when it comes to clinging or sealing anything. Try this: keep the plastic wrap in the fridge. It will seal much better and not get all tangled up.

LEMON POSSET

Steps:

• In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch carefully that the cream doesn't boil over.
• Remove pan from heat and stir in lemon juice and zest. Let cool, about 15 minutes.
• Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
• Serve with whipped cream and berries, or crisp shortbread or almond cookies.