This is one of my favorite desserts because it’s elegant and you will never think of it as one of the most easiest desserts ever. If you think you need to go overboard to impress your guests, think again. This is easily turned into an edible by infusing the heavy cream with herb, straining it with a cheese cloth and using that cream to make the posset, it works great with citrus flavors. You can add flavors to this as well, lavender or basil lemon posset are delicious, fragrant and perfect for summer.
This recipe is easily customizable, the amount of sugar I used is not that much because I add sugar on top and brûlée the posset, kind of like a crème brûlée; this means you should taste it before you let it set to make sure the sweetness is right for you. If you want to skip the crunchy top but like it sweeter just add a bit more sugar and make sure to dissolve it so it doesn’t ruin the silky texture.
Ingredients:
1 cup heavy cream
1/4 cup sugar
5 tbsp fresh lemon juice and zest about one large lemon
Method:
Bring cream and sugar to slow boil over a medium heat, stirring until sugar dissolves.
Slow boil 3 minutes, stirring constantly, adjust the heat as needed to prevent mixture from boiling over and creating a scum. Remove from heat.
Stir in lemon juice and zest and let it sit for approximately 10 minutes to cool.
Stir mixture again and divide among six ramekins, glasses or as I did here, a bigger container to serve with a spoon.
Cover each ramekin with plastic wrap and chill until set, at least 2 hrs or preferably overnight.
Allow to set completely before garnishing or brûlée the top as I did. If you wish to brûlée the top, I suggest you put it in the freezer for about 5 minutes to make sure is really set and can take the heat from the torch without getting too creamy. This is not necessary, is just an extra step I like to take to bring texture and a little extra flavor. You can skip this if you wish.
Garnish with fresh berries or mint right before serving.
Enjoy!