Lemon Posset Cream Citrus (Print Version)
# Ingredients:
→ Base
01 -
470 milliliters heavy cream
02 -
140 grams granulated sugar
03 -
80 milliliters freshly squeezed lemon juice
04 -
2 teaspoons lemon zest
→ Garnishes
05 -
Fresh berries
06 -
Toasted sliced or chopped nuts
07 -
Lemon zest
08 -
Shortbread cookies
# Instructions:
01 -
Combine heavy cream and granulated sugar in a medium saucepan over medium heat. Whisk frequently and bring to a gentle boil, cooking for 5 minutes while ensuring the mixture does not boil over.
02 -
Remove the saucepan from the heat and immediately whisk in the freshly squeezed lemon juice and lemon zest. Let the mixture stand at room temperature for 15 minutes.
03 -
Strain the mixture into a bowl with a spout. Evenly distribute the strained cream into 4 to 6 small ramekins.
04 -
Place the ramekins uncovered in the refrigerator and chill for approximately 2 hours or until the cream is set. After chilling, cover and keep refrigerated until serving, up to two days.
05 -
Present the set lemon posset with preferred garnishes such as fresh berries, toasted nuts, lemon zest, or shortbread cookies.
# Notes:
01 -
Ensure the cream mixture does not boil vigorously to prevent it from bubbling over the pan.
02 -
For best texture, strain the mixture thoroughly before pouring into ramekins.
03 -
Garnishes add flavour, texture, and visual appeal.