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Lemon Posset
A classic British dessert, this Lemon Posset is an incredibly simple yet elegant treat made with just three ingredients: cream, sugar, and lemon. Its smooth, creamy texture and bright citrus flavor make it a perfect light ending to any meal.
๐ง ์ฌ๋ฃ
- 600 ml Heavy cream(Must be full-fat heavy cream (at least 35% fat content) for the posset to set properly.)
- 150 g Granulated sugar
- 2 Lemons(You'll need the zest of both lemons for extra flavor, and the juice of about 1.5 to 2 lemons. Aim for approximately 60-75ml of fresh lemon juice.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the lemons: Zest both lemons using a microplane or fine grater, being careful to only get the yellow part and avoid the bitter white pith. Set the zest aside. Juice the lemons, strain out any seeds, and measure out approximately 60-75ml of fresh juice. Set aside.
โฑ๏ธ 5 minutes - 2
Heat the cream and sugar: In a medium saucepan, combine the heavy cream and granulated sugar. Place over medium heat. Stir constantly with a whisk or wooden spoon until the sugar has completely dissolved. Bring the mixture to a gentle simmer, then reduce the heat to low and continue to simmer very gently for 5 minutes, stirring occasionally. The cream should not boil vigorously, just bubble gently around the edges.
โฑ๏ธ 10 minutes - 3
Add lemon zest and juice: Remove the saucepan from the heat. Stir in the reserved lemon zest. Gradually whisk in the fresh lemon juice. The mixture will start to thicken slightly almost immediately. Continue whisking for about 30 seconds to ensure everything is well combined.
โฑ๏ธ 2 minutes - 4
Strain and pour: Strain the mixture through a fine-mesh sieve into a jug or bowl to remove the zest and any potential lemon solids, ensuring a silky smooth texture. Immediately pour the warm liquid into 6 individual ramekins or small serving glasses.
โฑ๏ธ 3 minutes - 5
Chill until set: Let the possets cool at room temperature for about 15-20 minutes, then cover each ramekin with plastic wrap (pressing it gently onto the surface can prevent a skin from forming, or just cover the top of the ramekin). Refrigerate for at least 4 hours, or until firm and set. They can be made up to 2 days in advance.
โฑ๏ธ 4 hours (minimum)
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to a posset setting is the reaction between the acid (lemon juice) and the fat in the cream. Ensure you use full-fat heavy cream and don't reduce the simmering time too much.
- โFor an extra touch of elegance, garnish with a thin slice of lemon, a small mint sprig, or a few fresh berries just before serving.
- โThis dessert has roots in medieval England, where similar milk-based desserts were common.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute lime juice and zest for a Lime Posset.
- Use orange juice and zest for an Orange Posset.
- Add a splash of liqueur, such as limoncello or Grand Marnier, along with the lemon juice.
- Serve topped with fresh raspberries, strawberries, or a compote.