Lemon Posset

A recent issue of Cook's Illustrated Magazine published a recipe for "Lemon Posset", a British dessert I had never heard of nor tasted. Apparently possets were originally comforting hot drinks but as time passed the word posset came to refer to a creamy dessert. I'm a sucker for anything that features cream so I had to try this. The dessert fulfilled all my expectations and is silky, creamy, and bright. And best of all, it is quick and easy.

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Lemon Posset with Berries 

Adapted from cooksillustrated.com 
Serves 4-6, depending on your preference

2 c heavy cream
2/3 c sugar
1 T grated lemon zest
6 T lemon juice
1 c blueberries or 1 c raspberries or a combination
1/2 c raspberry sauce or coulis, optional

You'll be reducing the cream and sugar mixture to a specific amount which might require you to pour it into a measuring cup (possibly more than once), a messy, time consuming proposition. Instead, measure 2 c water and pour into the saucepan you will be using. Stand a clean ruler or a chopstick in the water and mark the water level. Remove the water and begin the recipe.  After reducing the cream mixture for the recommended time, place the marked implement right in the mixture to test whether you've reduced it sufficiently.

Place the cream, sugar, and lemon zest into a medium saucepan. Bring to a boil over medium heat, stirring frequently so sugar dissolves. Continue boiling with frequent stirring until the mixture reduces to 2 cups. Do not leave the cream unattended or it may boil over. (If it does get close, remove the saucepan from the heat source.) It should take 8-12 minutes to reduce to 2 cups.

Take the saucepan off the heat and stir in the lemon juice. Allow to sit until the mixture has cooled slightly and a skin has begun to form on the top, about 20 minutes. Strain the mixture through a fine-mesh strainer into a bowl or a large measuring cup. Discard the zest. Divide the mixture evenly among 4, 5, or 6 individual ramekins or dessert bowls. (I found dividing into 6 seemed somewhat skimpy but dividing into 4 seemed too large--but other diners liked added amount.)

Place the ramekins into the refrigerator and let sit for at least 3 hours.  Cover with plastic wrap and keep refrigerated until 10 minutes before serving. Use within 2 days. Before serving top with berries and a tablespoon or two of sauce, if using.