Method
Prepare the serving dishes
Arrange one 150 ml (5 fl oz) heatproof serving glass or ceramic ramekin per serving on a tray. Measure 6 g of lemon zest and 75 ml of fresh lemon juice into separate small bowls so the juice is ready to add away from direct heat.
Cook the cream mixture
Pour 600 ml of double cream into a medium heavy-based saucepan. Add 150 g of caster sugar and 6 g of lemon zest, then set the pan over medium heat. Stir until the sugar has dissolved and the cream reaches a controlled boil. Lower the heat enough to prevent scorching and cook for 3 minutes, stirring slowly and scraping the base and corners of the pan.
03:00Add the lemon and let the mixture settle
Remove the pan from the heat and wait until the most vigorous bubbling stops. Pour in 75 ml of fresh lemon juice in a thin stream while whisking steadily. The cream should remain smooth and become slightly thicker, not separate into curds. Leave it undisturbed for 10 minutes so the citrus can begin setting the mixture.
10:00Strain and portion the posset
Set a fine-mesh sieve over a heatproof jug and pour the lemon cream through it. Press only the liquid through; do not force the zest against the mesh. Let the foam settle for a moment, skim any large bubbles, then divide the mixture evenly among the prepared dishes without filling them to the rim.
Set the posset and add the berries
Place the filled dishes on a level refrigerator shelf and leave them undisturbed for 4 hours, until the centers are softly firm and barely move when a dish is nudged. Just before serving, check that the surface gives gently under a spoon rather than feeling rubbery, then top each portion with 225 g of mixed fresh berries, rinsed and thoroughly dried.
4:00:00
Smart Substitutions
- No caster sugar? Use granulated sugar in the same weight and stir until every crystal has dissolved before the cream boils.
- No double cream? Use heavy whipping cream with at least 36 percent fat. The set may be slightly softer than one made with British double cream.
- Different berries? Use the same total weight of strawberries, raspberries, blueberries, blackberries, or redcurrants in any combination.
- Want a sharper citrus note? Replace up to one-third of the lemon juice with lime juice while keeping the total liquid amount unchanged.
Tips and Variations
- Use a nonreactive stainless-steel or enamelled saucepan so the lemon stays clean-tasting.
- Measure the lemon juice rather than estimating from a fruit count; the acid-to-cream ratio controls the set.
- Pour slowly through the sieve to keep foam to a minimum and preserve the posset's silky surface.
What Went Wrong?
- Posset is still loose Give it the full four-hour setting time. If it remains fluid, the cream was probably too low in fat or the lemon juice was under-measured.
- Texture is grainy Pass the mixture through the fine sieve without pressing. Next time, keep the boil controlled and add the lemon only after vigorous bubbling has stopped.
- Mixture separated after adding lemon Whisk gently off the heat and strain at once. Rapid boiling or pouring in all the juice at once can encourage visible curds.
- Flavour is too sharp Serve with naturally sweet strawberries or blueberries and keep the portions small so the cream and citrus stay balanced.
Nutrition Estimate
- Fiber: 1 g per serving
- Sodium: 25 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
