A creamy, silky smooth like dessert, bursting with lemon flavour. Topped with fresh berrries for a perfect-for-anytime dessert. Can be made ahead, too!
For the possets:
2cupsheavy whipping cream35% butterfat
2/3cupgranulated white sugar
2tsplemon zestfinely grated
1/3cuplemon juicefreshly squeeze, from about 2 lemons
For the berry topping:
Fresh blueberries, blackberries or strawberries
Fresh mintfor garnish
Dusting of icing/confectioners' sugarif desired
In a medium saucepan over medium heat, combine the heavy cream, sugar, lemon zest and salt. Bring to a simmer, stirring frequently to dissolve the sugar. Simmer vigorously (meaning somewhere between a gentle simmer and boiling, which was a bit below medium-low on my stovetop), stirring regularly, until the mixture thickens slightly and reduces to 2 cups (test by pouring into a measuring cup to be sure), about 8-10 minutes.
Remove the pot from the heat and stir in the lemon juice. Let the mixture sit until it has cooled slightly and a skin forms on top, about 20 minutes. Stir mixture. To remove the zest in the mixture (optional), strain through fine-mesh strainer into a measuring cup with a spout. Discard zest. Pour mixture evenly into six small ramekins or small custard bowls.
Refrigerate, uncovered, until set, at least 3 hours. *For longer refrigeration, cover the top with plastic wrap after the 3 hours, so they don't pick up fridge odours. Can be made and refrigerated for up to 2 days before serving, but top with berries just before serving.
To serve, top each lemon posset with some berries. To dress it up, add a fresh mint leaf and a dusting of icing/confectioners' sugar.
Be sure to read the Tips section above the recipe card for more tips on making this recipe.