Lemon posset – Vegetarian

If you are like me and love all the desserts that have lemon in them, then I’ve got a recipe for you that’s really special, and surprisingly simple: Lemon Posset!

This little gem is pure magic with just three ingredients. It’s wonderfully creamy, intensely lemony, and just melts in your mouth. And for a bit of fun: serve them up in hollowed-out lemons with fresh mint leaves – isn’t that a lovely touch?

It’s the perfect fresh, zesty way to end any meal or just enjoy it at any moment of the day.

Ingredients : (for ~19-20 halves / ~8-10 portions)

• 9-10 lemons, depending on how big they are (mine were small)
• 400 ml cooking cream
• 110 g white sugar
• a pinch of salt

Preparation:

Start by washing your lemons thoroughly with dishwashing detergent. Carefully grate the zest from 4 of them and place it on a small plate.

Next, slice all the lemons in half lengthwise.

With a spoon, gently scoop all the juicy pulp from the peels and transfer it to a bowl.

Cut the lemon pulp into small pieces with a knife.

Place a sieve in a bowl and put the cut lemon pulp in the sieve.

Continue this process until all the lemon pulp is used up.

Using a spoon, press the pulp through the sieve to extract approximately 120 ml of lemon juice.

When you’re done, filter the lemon juice through the sieve again to make sure it is as “clean” as possible.

In a saucepan, combine the cream, sugar, and salt. Bring this mixture to a boil, stirring constantly. Then, reduce the heat to low and simmer gently for 5-8 minutes, stirring occasionally.

Remove it from the stove and add the lemon zest and lemon juice. Mix well.

Transfer the cream obtained into a container which you can easily use to pour the cream into the lemon halves.

Place the lemon halves in a bowl or on a surface where you are sure they will stand upright. Pour the cream into each lemon half.

Garnish with mint leaves or leave plain. Refrigerate for at least 5 hours (ideally overnight).

For extended storage, you can freeze them too. When you’re ready for a serving, just pull out a portion and allow it to thaw at room temperature for approximately 15 to 20 minutes.

The lemon posset you enjoy today is a beloved classic, but its journey is quite remarkable! This creamy, tangy dessert is a modern twist on an ancient British tradition. Centuries ago, a “posset” was actually a medicinal drink made from curdled milk, sack (an old form of sherry), sugar, and spices – famously given to King Charles I for his ailments in 1620. By the 18th century, it had transformed into a dessert, becoming more like a custard thickened with bread or egg yolk, with lemon making an appearance as a flavor. It wasn’t until the late 1700s that the intentional curdling of the milk stopped, paving the way for the smooth, simple posset we’re familiar with now.

If you try the recipe, let me know how you liked it ☺️.

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