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Lemon Posset

A light and creamy pudding from the Brits. @mostdeliciouslife.com
5 from 1 vote
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Course Brunch, Dessert, Party Food, tart, tea time
Cuisine British

Ingredients
  

  • 3 medium lemons
  • 3 cups heavy cream
  • 1¼ cup granulated sugar
  • 6 Tbsp lemon juice **or juice from the 3 lemons
  • ¼ tsp vanilla

Instructions
 

  • Slice lemons in half lengthwise. Use a knife to cut around the edges of the pulp and use a spoon to scoop it out of the rind.
    Place pulp in a strainer and use a spoon or your hand to the squeeze lemon juice into a bowl.
    **Or use bottled lemon juice.
  • Pour the heavy cream into a large saucepan. Stir in the sugar.
    Whisk over medium to medium-high heat until it comes to a boil. Turn the heat down a bit so that it is barely bubbling. Continue cooking & whisking for 3 minutes.
    **This will boil over VERY SUDDENLY. Be ready to move the pan off of the heat quickly when the mixture begins to rise. I sometimes have to do this 2 or 3 times while cooking.
  • Remove from heat and stir in lemon juice and vanilla. Whisk until well mixed.
  • Ladle into lemon shells or ramekins.
    Cover with parchment or cling wrap and refrigerate for 5 hours or more.
  • Garnish with berries and mint leaves.
Keyword bread pudding, brunch, charcuterie board, lemon, lemon pudding, light dessert