With only lemons, double cream, and caster sugar, you can make this delicious Mary Berry Lemon Posset recipe. This refreshing dessert recipe takes about 4 hours and 15 minutes to prepare and can serve up to 4 people.
Mary Berry Lemon Posset Ingredients
- 3 lemons
- 600 ml double cream
- 150 g caster sugar
How To Make Mary Berry Lemon Posset
- Prepare the lemons: Zest and juice the three lemons, ensuring the zest and juice are kept separate for later use.
- Prepare the cream mixture: Put 600 ml of double cream and 150 g of caster sugar into a large saucepan, then add about half of the lemon zest.
- Cook the mixture: Stirring constantly, bring the cream mixture to a boil over medium heat, then let it cook for three minutes while continuing to stir.
- Cool and add lemon juice: Remove the pan from the heat and allow the mixture to cool slightly, then add the lemon juice and mix well until fully combined.
- Transfer and chill: Pour the mixture into a glass jug, then divide it evenly into serving plates or ramekins, covering each serving with cling film and refrigerate for at least 4 hours, or overnight.
- Garnish and serve: Before serving, garnish each posset with the remaining lemon zest, and for an extra touch, you can add a few lemon thyme leaves. Serve with shortbread cookies for a delightful treat.
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Recipe Tips
- Use fresh lemons: Freshly squeezed lemon juice provides a brighter flavor compared to bottled juice, ensuring your posset tastes vibrant and refreshing.
- Chill thoroughly: Ensure the posset is chilled for at least 4 hours to achieve the perfect creamy consistency and firm texture.
- Prevent skin formation: Cover the posset with cling film directly touching the surface to prevent a skin from forming during refrigeration.
- Adjust sweetness: If you prefer a sweeter dessert, you can add an extra 20 g of caster sugar without compromising the balance of flavors.
What To Serve With Lemon Posset
Serve your refreshing lemon posset with fresh raspberries, almond biscotti, mint sprigs, honey-drizzled figs, and a dollop of whipped cream.
You can also pair it with pistachio cookies, ginger snaps, or a light fruit salad.
How To Store Lemon Posset
Transfer the posset to airtight containers and store in the refrigerator for up to 3 days. Ensure the containers are well-sealed to maintain the posset’s creamy texture and prevent it from absorbing other odors.
Frequently Asked Questions
Can I use other types of cream instead of double cream?
Using other types of cream, such as single cream or heavy cream, may affect the texture and consistency of the posset. Double cream is recommended because it has a higher fat content, which helps achieve the desired creamy and smooth texture.
Can I make lemon posset in advance for a party?
Yes, lemon posset is an excellent make-ahead dessert. Prepare the posset the day before your event, cover it with cling film, and refrigerate overnight. This allows the dessert to set properly and saves you time on the day of your party.
What should I do if my posset does not set properly?
If your posset does not set properly, it could be due to incorrect cooking time or temperature. Ensure you boil the cream mixture for the recommended three minutes. If it still does not set, you might need to slightly increase the cooking time next time.
Mary Berry Lemon Posset Nutrition Facts
Amount Per Serving
- Calories: 400 kcal
- Total Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 20g
- Sugars: 15g
- Protein: 2g
- Cholesterol:100mg
- Sodium: 20mg
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Mary Berry Lemon Posset
Description
With only lemons, double cream, and caster sugar, you can make this delicious Mary Berry Lemon Posset recipe. This refreshing dessert recipe takes about 4 hours and 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the lemons: Zest and juice the three lemons, ensuring the zest and juice are kept separate for later use.
- Prepare the cream mixture: Put 600 ml of double cream and 150 g of caster sugar into a large saucepan, then add about half of the lemon zest.
- Cook the mixture: Stirring constantly, bring the cream mixture to a boil over medium heat, then let it cook for three minutes while continuing to stir.
- Cool and add lemon juice: Remove the pan from the heat and allow the mixture to cool slightly, then add the lemon juice and mix well until fully combined.
- Transfer and chill: Pour the mixture into a glass jug, then divide it evenly into serving plates or ramekins, covering each serving with cling film and refrigerate for at least 4 hours, or overnight.
- Garnish and serve: Before serving, garnish each posset with the remaining lemon zest, and for an extra touch, you can add a few lemon thyme leaves. Serve with shortbread cookies for a delightful treat.