Sylvia’s Lemon Posset with Berries

Sylvia's Lemon Posset with Berries

When I was Chef at The Peacock Inn Chelsworth in countryside Suffolk England we served delicious desserts. Patrons could choose from freshly baked frangipane fruit tarts, ice creams, crème brûlée in different flavours, sticky date toffee pudding, selection of English and European artisan farmhouse cheeses and more. But one dessert stands out as being the easiest one of all – Lemon Posset. It uses inexpensive ingredients and achieves a sumptuous result. If this dessert is good enough for the late Gary Rhodes, whom I miss, then it’s definitely good enough for us all. Although it requires several hours cold setting time, it is simple to prepare and looks quite stunning in its presentation in lovely little dessert glasses (just like my picture). The only difficulty might be to find room in the fridge to set it. I have given my full restaurant recipe first but then have broken it down into a smaller serving size to make it easy for you to follow. This dessert is quite rich and sweet, so I sometimes serve it in decorative shot glasses with a dollop of whipped cream and a berry on top. Try it when lemons are plentiful, berries are bountiful and you are stuck for a simply delicious refreshing dessert with a difference – such as at Christmas time?  Taste, Experiment and Enjoy!  Sylvia xx

INGREDIENTS   Serves 8-10
900ml pure cream with minimum 35% fat content
250g caster sugar
80ml to 100ml strained lemon juice
Lemon zest to taste (optional)
Fresh seasonal or frozen berries of your choice
Small dessert glasses such as martini, wide rim wine glasses or decorated antique dessert glasses (100ml volume)

INGREDIENTS   Serves 4-6  (1/2 recipe)
450ml pure cream with minimum 35% fat content
125g caster sugar
40ml to 60ml strained lemon juice
Lemon zest to taste (optional)
Fresh seasonal or frozen berries of your choice
Small dessert glasses such as martini, wide rim wine glasses or decorated antique dessert glasses (100ml volume)

METHOD

  • Boil the cream and sugar together in a saucepan, stirring until the sugar has dissolved.
  • Cook the cream for about 3-4 minutes until it has reduced a little. (Do not omit this cooking step).
  • Add the lemon juice and zest, if using, and whisk to combine. Take off the heat. Taste and adjust with lemon juice if necessary.
  • Set aside to cool covered with a dampened kitchen paper towel so the mixture doesn’t form a skin.
  • Meanwhile, place berries of your choice in the base of the dessert glasses. Quantity of berries is up to you.
  • Pour the cooled lemon posset into the glasses and leave to set in the fridge for 3 to 6 hours or better still overnight.
  • The posset is now ready. Quick. Easy. Simple!

Serve in the sunshine and enjoy!  Sylvia xx

This delicate sweet can be made in advance and kept in the fridge for several days. It will only improve in flavour. If it is too rich and sweet for you, try serving it in decorative shot glasses.

Ideas to finish and serve:
Add a dollop of whipped cream and a berry. Or,
Pour a little cream over the top. Add a berry for garnish. Or,
Pour a fruit coulis on top. Add a quenelle of whipped cream, a berry and a tuile biscuit. Dust with icing sugar.

Posset has its origins in medieval England when it was enjoyed as a drink made from milk which was lightly curdled by adding an acidic liquid such as wine, sack (similar to sweet sherry), ale or orange or lemon juice. As was popular at the time it was spiced and sweetened with honey. The curds and whey would sometimes be separated and mixed with junket curds. Breadcrumbs would be added to make the posset thick enough to slice. Later eggs and cream were added to make a richer version and this became the early beginnings of the Trifle. Enjoy a perfect Posset!

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