Lemon Posset was one of the Queen’s Favourite desserts, and the lemon posset was served at her wedding with Prince Philip. The Queen had quite a sweet tooth, and Lemon Posset was regularly on the menu at Buckingham Palace.
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Lemon Posset is an easy dessert to make, requiring only 3 ingredients: lemon, cream, and sugar. The tanginess of the lemon contrasts with the sweetness of the cream and sugar to create a wonderful flavour. We hope you enjoy making this delectable treat.
We used 35% whipping cream as that’s what we have available here in Montreal. In the UK and Ireland you would use heavy cream, which is 48%, we believe. In other places whipping cream might have a higher percentage. Any of these work just fine!
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?The Queen’s Favourite Dessert ➡️ https://youtu.be/hTuIOEMVTns
?The Queen’s Cocktail➡️ https://youtu.be/2Dy_bR_CdM4
?The Queen’s Favourite Breakfast ➡️ https://youtu.be/YjHDXW16P_w
⏱️VIDEO CHAPTERS⏱️
00:00 – Lemon Posset Recipe
00:19 – List of ingredients fo Lemon Posset
01:19 – Mixing ingredients for Lemon Posset
03:12 – Pouring Lemon Posset into fancy cups
03:58 – Decorating the Lemon Posset.
INGREDIENTS
– 2 large lemons
– 2 cups heavy cream*
– 2/3 cup sugar
* We used 35% whipping cream as that’s what we have available here in Montreal. In the UK and Ireland you would use heavy cream, which is 48%, we believe. In other places whipping cream might have a higher percentage. Any of these work just fine!
DIRECTIONS
– Start by zesting the lemon with a microplane or fine grater.
– You’ll need 1 tbsp of zest.
– Whether you need the zest of 1 or 2 lemons depends on how finely the zest is grated.
– Slice a lemon in half and juice it.
– Whether you need the juice of 1 or 2 lemons will depend on the size of your lemons and how juicy they are.
– You need 6 tbsp of lemon juice.
– Pour the cream into a pot.
– Then add the sugar and lemon zest and mix until the sugar has dissolved.
– Place the pot on medium heat and bring to a rolling boil.
– You need to be attentive to make sure the cream doesn’t overflow because it heats up very quickly.
– Stir occasionally.
– After 8 minutes, remove the pot from the heat.
– Measure exactly 2 cups of liquid into a measuring cup.
– If you’re over two cups you can boil it a little more to reduce it.
– If you’re under you can add a little extra cream into the measuring cup.
– Return the liquid to the pot and add the lemon juice and mix well.
– Leave to rest for 20 minutes.
– While resting a thin skin will have formed over the liquid, so you need to strain it.
– Straining also removes the lemon zest and gives a smooth texture to the dessert.
– Don’t press into the strainer as you don’t want to push the skin back in, but you can lightly jiggle the strainer.
– Now it’s time to pour the posset into containers.
– Fill the cups while the liquid is still warm.
– Be sure to leave enough room to add some fruit.
– If you see any air bubbles, gently tap the cups.
– Place in the fridge to set for at least 3 hours.
– Take the cups from the fridge to temper at room temperature for 10 minutes before serving.
– Garnish with berries.
– Blueberries are a popular choice, but including a strawberry makes it prettier, and adding some mint leaves, prettier yet.
– Your lemon posset is ready to serve.
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