I’m a big fan of simple desserts, especially those that can be made ahead of time. I don’t want to be having to make puddings while trying to serve up the main course. Lemon posset is one of those desserts you can make well ahead of time and it tastes just as good.
Lemon desserts are also really refreshing after a hot meal. They’re perfect for summer, but work just as well in winter, in particular if you’re having friends over for dinner or a more formal family meal.
It is really rich though – how could it not be when it’s just a lot of cream, sugar and lemon. So servings are smaller than you might think. Try small ramekins (the Gu glass ramekins are perfect). Shot glasses would work well too.
The history of Lemon Posset
As we know it now (in this recipe), lemon posset is fairly recent in origin, from 20th century. Its earlier incarnation was a dessert or drink made from curdled milk, sugar and alcohol, and used as a cure for colds and fevers. Possets were mentioned in some of Shakespeare’s works, and King Charles I was given one back in 1620 by his physician.
Alternative Posset flavours
The way a lemon posset sets is by including acidic juice with the cream, so the lemon flavour can be altered. Why not try one of these alternative posset recipes.
Orange, clementine, lime, lavender, raspberry and lime, raspberry and champagne, coconut, chocolate, passionfruit.
Lemon Posset recipe
Serves: 6 (keto version 2)
Cook time: 10 mins
Chill time: 2 hours
Lemon Posset ingredients
- 600ml double cream
- 150g caster sugar
- 3 lemons, zest and juice
Instructions to make Lemon Posset
1, Heat the double cream and sugar until gently boiling, stirring all the time.
2, Add the lemon zest and juice, and stir, heating it for around 5 minutes. The cream mixture should bubble up quite high in the pan and start to thicken.
3, Pour or spoon into small ramekins or glasses and chill in the fridge until set.
Serve with shortbread biscuits, or a few berries.
The desserts will last in the fridge for up to 3 days, making it a great dessert to make ahead of a dinner party. You can freeze them too, with an airtight lid or wrapping. Just defrost fully in the fridge before serving.
To make keto Lemon Posset
- 250ml double cream
- 30-40g granulated keto friendly sweetener
- 1 lemon zest and juice
You can easily convert this lemon posset recipe to make a low carb, no sugar alternative. I used 30g of sweetener, but you can adjust to your tastes depending whether you eat very little sweet foods, or prefer a bit more sweetness.
The method of cooking for the keto version is the same.
I used granulated erythritol. If you chill the keto lemon posset for more than a few hours, you will find the erythritol starts to crystallise over time. I don’t mind this, and found the underneath of the dessert remained smooth and velvety. The alternative is to try different sweeteners, but you do need to ensure you use a granulated rather than liquid alternative.
Let me know how you get on making either of these versions.
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