Quick answer: simmer 2 cups of heavy cream with ⅔ cup of sugar for about 5 minutes, take it off the heat, stir in 6 tablespoons of lemon juice, pour into small glasses and chill for at least 3 hours. It sets into a silky, spoonable cream with no gelatin and no eggs.
Ingredients (6 small servings)
- 2 cups (480 ml) heavy cream
- ⅔ cup (130 g) sugar
- 6 tbsp (90 ml) fresh lemon juice, from 2-3 lemons
- Finely grated zest of 1 lemon (optional)
How to make it
- Put the cream, sugar and zest in a saucepan that looks too big; cream boils up.
- Bring to a boil, stirring to dissolve the sugar, then simmer steadily for about 5 minutes, stirring often.
- Take it off the heat and stir in the lemon juice. Let it stand for 10 minutes, then strain out the zest.
- Pour into small glasses or ramekins and chill, uncovered, for at least 3 hours until set.
Why it works
Lemon juice is acidic, and acid thickens cream. Boiling the cream with sugar first concentrates it and keeps the set smooth instead of grainy. The fat matters: posset needs heavy cream (at least 36% fat) or British double cream. Half-and-half and milk will curdle or stay runny; see heavy cream vs half-and-half.
Variations
- Lime or orange: use lime juice the same way; for orange, use half orange and half lemon juice so there is enough acid.
- Passion fruit: replace half the lemon juice with strained passion fruit pulp.
- Lemon shells: serve the posset in hollowed-out lemon halves.
- Berry topping: fresh raspberries or blueberries cut the richness.
Serving
Serve cold with shortbread, berries or a small spoonful of softly whipped Chantilly cream. Portions are small because posset is rich.
Storage
Cover once set and keep refrigerated for up to two days.
More cream desserts: syllabub, Eton mess and Bavarian cream.
Frequently asked questions
Why does lemon posset set without gelatin or eggs?
The acid in the lemon juice thickens the hot, sweetened cream as it cools. It needs the high fat of heavy cream to set smoothly.
Why did my lemon posset not set?
Usually the cream was too low in fat, it was not boiled long enough, or there was too little lemon juice. Use heavy cream, simmer it for a few minutes, and measure the juice.
Can I use half-and-half or milk for posset?
No. Lower-fat dairy curdles or stays liquid. Use heavy cream or double cream.
How far ahead can I make lemon posset?
Up to two days. Keep it covered in the fridge and add toppings just before serving.
