Lemon posset

This English dessert is quite unique as you clump and curdle the whipping cream. This is what thickens the dessert, as you’re basically creating a type of fresh cheese.

Lemon posset

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whipping cream



lemon juice







as needed



Preparation method

  • Pour the cream into a pan.
  • Add the sugar and the zest of four lemons.
  • Heat on low heat until the sugar has dissolved.
  • Infuse for ten minutes and pour the mixture through a fine-meshed conical sieve.
  • Slowly add the lemon juice while stirring.
  • Continue to stir until the cream starts to thicken.
  • Divide the cream between glasses.
  • Cool to room temperature before covering the glasses and refrigerating them.
  • Allow to set in the refrigerator for 24 hours to a panna cotta-like structure.

Serving suggestions

  • Serve with shortbread and lemon sorbet.
  • Serve as a component in a composition with mango, pineapple, and almonds.

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