Lemon Posset

Lemon Posset

serves 2 – 4

I’m happy to eat a large serving of this, but if you just want something small to finish a larger meal, it’s probably a good idea to use small cups and share it between 4. I’ve made this with thickened cream and pure cream. While both are good, I prefer to avoid the thickeners and stick to pure cream. But feel free to use thickened if that’s all you have.

Enough for 2-4
Takes: 6 hours
300mL (1 1/4) cups pure (heavy whipping) cream, 35% milk fat
75g (3oz / 1/3cup) sugar
3 tablespoons lemon juice
sliced almonds, toasted, to serve (optional)

1. Place cream and sugar in a saucepan and simmer gently for 3 minutes or until sugar has dissolved.

2. Remove from the heat and stir in the lemon juice. Divide between 2 – 4 serving containers.

3. Refrigerate for 6 hours or until you’re ready to serve.

4. Sprinkle with a few almonds and serve with a small spoon.

Variations

short on time – make a lemon marscapone cream. Stir a little grated lemon zest into marscapone. Serve in tiny tea cups. Or make a cheats version by stirring a commercial lemon curd (lemon butter) into whipped cream. You could also just serve cream with seasonal fruit.

dairy-free / vegan – serve coconut yoghurt with toasted almonds on top.

sugar-free – use stevia to sweeten instead of the sugar. If using liquid stevia add a few drops to taste. If using granular stevia use 50g (2oz) and be prepared for it to be a little ‘gritty’.

different flavours – feel free to play around with the citrus. Lime is lovely and my Mum’s version was a wonderful combination of lemon and passion fruit. So good.

short on time – make a lemon marscapone cream. Stir a little grated lemon zest into marscapone.

paleo (grain, legume & dairy-free) – serve seasonal fresh fruit or dark chocolate instead.

Waste Avoidance Strategy

cream – freeze it or use for another meal.

sugar / almonds – keep in the pantry.

lemon – will keep for months in a plastic bag in the fridge.