Lemon Posset Recipe Easy Homemade Creamy Berry Dessert
A simple and elegant British dessert combining the silky creaminess of posset with the bright, tangy flavor of fresh lemons and sweet berries. Perfect for any occasion, this creamy berry dessert is quick to make and refreshingly indulgent.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 4 hours 21 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: British
Ingredients
- 2 cups (480 ml) heavy cream
- ⅔ cup (135 g) granulated sugar
- Zest and juice of 3 large fresh lemons
- 1 cup (150 g) fresh berries (raspberries, blueberries, strawberries mix)
- Optional: mint leaves for garnish
Instructions
- Zest the lemons carefully, avoiding the white pith, then juice them. Set aside the zest and juice separately. Rinse and pat dry the fresh berries.
- In a medium saucepan, combine 2 cups (480 ml) of heavy cream and ⅔ cup (135 g) granulated sugar. Warm over medium heat, stirring occasionally until the sugar dissolves completely. Do not let it boil; just a gentle simmer is perfect.
- Let the cream mixture simmer gently for about 3 minutes to thicken slightly, stirring frequently to prevent sticking or burning.
- Remove the saucepan from heat and slowly whisk in the lemon zest and juice from 3 large lemons. The mixture will start to thicken as the lemon juice curdles the cream slightly.
- Optional: Strain the mixture through a fine mesh sieve into a clean bowl to remove zest bits and any curdled lumps for an ultra-smooth texture.
- Divide the lemon posset evenly into serving glasses or ramekins. Let them cool to room temperature before transferring to the refrigerator.
- Refrigerate the posset for at least 4 hours or overnight until it firms up into a creamy, custard-like texture.
- Just before serving, top each posset with a generous handful of fresh berries and, if desired, garnish with a sprig of mint.
Notes
Use fresh lemons for best flavor and acidity. Avoid boiling the cream to prevent grainy texture. Add lemon juice gradually while whisking to control curdling. Chill posset for at least 4 hours or overnight for best texture. For dairy-free version, substitute heavy cream with full-fat coconut milk. Sugar can be reduced or replaced with natural sweeteners but may affect texture.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 275
- Sugar: 14
- Sodium: 30
- Fat: 23
- Saturated Fat: 14
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
Keywords: lemon posset, creamy dessert, berry dessert, easy dessert, British dessert, lemon dessert, no bake dessert, gluten-free dessert