Lemon Posset
Ingredients
- 480 ml heavy whipping cream
- 99 g granulated sugar
- ⅛ teaspoon sea salt
- 1 tablespoon lemon zest (grated)
- 2 tablespoons tea leaves (use your favourite tea, I used chamomile)
- 6 tablespoons lemon juice (from about 3-4 lemons)
Instructions
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If using lemon rinds for the lemon posset, cut them in half longwise and carefully squeeze out the juice using a juicer. Remove and peel away the inner membranes and pulp to create a clean vessel for the posset.
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In a medium saucepan, combine cream, sugar, salt, lemon zest, and tea leaves. Stir and heat on medium-low heat until it comes to a boil. Turn down the heat slightly so it doesn’t boil over, and simmer for 5 minutes. Stir frequently to avoid burning.
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Strain the hot cream mixture into a vessel with a spout (for easy pouring later) to remove the zest and tea leaves. Add lemon juice and stir well. You’ll notice it thicken slightly.
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Arrange lemon halves on a plate right next to each other so that they hold each other up. If using ramekins or bowls, arrange four to six onto a larger plate or tray. Pour the posset into the lemon rinds or the ramekins.
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Cover and place the portioned possets into the fridge for at least 1 hour to set and thicken. They will get thicker the longer you leave them in the fridge to set. 2-3 hours is ideal. They’re best eaten within 24 to 36 hours.
Notes
Storage: The lemon possets will keep well for up to 2 days in the fridge. To prevent them from forming a skin on top, cover them with a plate, wrap, or store them in an airtight container. Avoid using aluminium foil because they'll develop a metallic flavour.
Posset flavour ideas: Try infusing the cream with jasmine green tea, Earl grey tea, lavender buds, or even just add a vanilla bean! Or skip the infusion part and keep it simple.
Tips for success:
Make sure to simmer the cream and sugar mixture for 5 minutes.
Use fresh squeezed lemon juice for the best flavour and results
Chill until set. 2-3 hours is ideal.
Nutrition
**Serving size** 1 serving
**Calories** 338 kcal
**Fat** 29 g
**Saturated fat** 18 g
**Unsaturated fat** 8 g
**Cholesterol** 90 mg
**Sodium** 70 mg
**Carbohydrates** 20 g
**Fibre** 0.2 g
**Sugar** 19 g
**Protein** 2 g
Imported from Mela.
