Creamy Lemon White Chocolate

This lemon white chocolate posset transforms simple ingredients into an elegant dessert that looks impressive but requires minimal effort. The silky smooth texture paired with bright lemon flavor creates a perfect balance of tangy and sweet that will impress any dinner guest.

I first made this posset for a spring garden party and was amazed by how such a simple dessert could generate so many compliments. Now it's my secret weapon whenever I need an impressive dessert but don't have hours to spend in the kitchen.

Ingredients

• Fresh lemons: Providing both zest and juice which gives the posset its bright tangy flavor
• Heavy cream: Creating the luxurious velvety base that sets up perfectly without gelatin
• White chocolate: Adding subtle sweetness and helping the posset achieve its perfect texture
• Vanilla extract: Enhancing the dessert with warm aromatic notes
• Granulated sugar: Balancing the tart lemon flavor for a perfectly sweet finish

Step-by-Step Instructions

Heat the Base:

Combine the heavy cream, white chocolate, vanilla extract and sugar in a medium saucepan over medium heat. Stir frequently to prevent scorching and help the chocolate melt evenly into the cream. The constant stirring ensures a smooth mixture without any graininess from undissolved sugar.

Bring to a Gentle Boil:

Continue heating the mixture until it reaches a gentle boil. Watch carefully as cream can quickly boil over. The goal is small bubbles consistently breaking the surface rather than a rolling boil. Maintain this gentle boil for exactly 5 minutes while stirring constantly to develop the proper thickness.

Add Citrus Elements:

Remove the saucepan from heat and immediately whisk in the lemon juice and zest. The acidity from the lemon juice will react with the cream causing it to thicken further. Whisk thoroughly until everything is well combined to ensure uniform flavor and texture throughout.

Rest and Pour:

Allow the mixture to cool and begin setting for 10 minutes at room temperature before pouring into serving vessels. This brief resting period helps prevent separation and ensures a creamy texture. If using hollowed lemon shells as shown in the image pour carefully to avoid overflow.

Refrigerate:

Transfer the filled containers to the refrigerator and let them set uncovered for at least 3 hours. The posset will continue to firm up during this time reaching a perfect silky consistency. Leaving them uncovered prevents condensation from forming on the surface.

Final Garnish:

Just before serving garnish with additional fresh lemon zest and a sprinkle of grated white chocolate for visual appeal and extra flavor dimension. The fresh zest adds a burst of bright aroma that enhances the eating experience.

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The magic of this posset happens when the acid in the lemon juice meets the hot cream mixture. This chemical reaction is what causes the dessert to set without any additional thickeners. I love watching guests try to guess how such a simple recipe creates such a luxurious texture.

Creating Lemon Shells

If you want to serve your posset in lemon shells as shown in the image first cut your lemons in half crosswise. Use a small knife to cut around the flesh then a spoon to carefully scoop it out preserving the shell. The lemon juice extracted can be used directly in the recipe creating zero waste. Place the empty shells on a small plate or in egg cups for stability before filling.

Flavor Variations

While this classic lemon version is perfect you can experiment with different citrus fruits for variety. Try lime for a more tropical flavor or blood orange for a stunning color and less acidic taste. You can also infuse the cream with herbs like lavender or thyme before adding the white chocolate for an aromatic twist that pairs beautifully with the lemon.

Troubleshooting Tips

If your posset seems too runny after refrigeration the most likely cause is that the cream mixture didn't boil long enough. The full 5 minutes of gentle boiling is crucial for proper setting. Conversely if your posset is too firm you may have boiled it too vigorously which can cause too much liquid to evaporate. A perfect posset should have the texture of soft pudding that holds its shape on a spoon.

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Serve this posset with shortbread cookies or thin crisp wafers for textural contrast. The buttery cookies provide the perfect counterpoint to the smooth creamy dessert. For special occasions add a small edible flower like a viola or pansy to the garnish for an elegant touch.

Frequently Asked Questions

→ What is a posset and how is it different from pudding?

A posset is a British dessert where acid (traditionally lemon juice) causes cream to thicken naturally into a silky custard-like texture. Unlike pudding, possets don't require eggs, cornstarch, or gelatin as thickeners - the chemical reaction between the citrus acid and dairy creates the perfect set.

→ Can I make this posset ahead of time?

Absolutely! This dessert is perfect for make-ahead entertaining. The possets can be prepared up to 3 days in advance - simply keep them covered in the refrigerator and add the final garnish just before serving.

→ What can I use if I don't have individual serving dishes?

While traditional possets are often served in individual ramekins or glasses, you can also set the mixture in a small serving bowl or even teacups. The key is choosing vessels that showcase the beautiful texture and allow for easy serving.

→ Can I substitute the white chocolate with another type?

While this recipe specifically highlights the delicate pairing of white chocolate with lemon, you could experiment with milk chocolate for a different flavor profile. However, the white chocolate creates a particularly elegant balance with the citrus notes.

→ Why did my posset not set properly?

The most common reason for a posset not setting is insufficient boiling time. The cream mixture needs to reach a full, gentle boil and maintain it for the full 5 minutes while stirring constantly. Also, ensure you're using heavy cream (not light cream or half-and-half) as the higher fat content is essential for proper setting.

→ Can I make this dessert dairy-free?

Traditional possets rely specifically on the reaction between dairy fat and acid to create their signature texture. While there are coconut-based adaptations, they won't have the same chemistry or mouthfeel as the classic version made with heavy cream.