Mary Berry Lemon Posset
In my quest to find the perfect blend of simplicity and elegance in desserts, I discovered Mary Berry's Lemon Posset. This dessert, with its roots in British cuisine, is a testament to Mary Berry's philosophy of creating straightforward yet delectable treats.
A lemon posset consists of only three ingredients but transforms into a creamy, tangy delight that's both refreshing and indulgent. The magic of this dessert lies in the reaction between the lemon juice and the cream, which thickens the mixture into a silky, spoonable custard without the need for any gelatin or eggs.
Ingredients
- 600 ml heavy cream
- 150 g granulated sugar
- Juice and zest of 2 large lemons
Instructions
- Combine Cream and Sugar: In a medium saucepan, gently heat the cream and sugar together over low heat. Stir until the sugar has completely dissolved, then allow the mixture to come to a boil.
- Add Lemon: Remove the saucepan from the heat and stir in the lemon juice and zest. The acid from the lemon will begin to thicken the cream almost immediately.
- Set the Possets: Pour the mixture into four to six individual serving glasses or ramekins. Allow them to cool slightly at room temperature before transferring them to the refrigerator.
- Chill: Chill the possets for at least 3 hours, or until set. The final texture should be thick and creamy, similar to a set custard.
Notes
To serve, I prefer to take a minimalistic approach, letting the posset's flavors shine. A simple garnish of fresh berries or a sprig of mint adds a touch of color and a fresh element. If you're feeling a bit more indulgent, a dollop of whipped cream and a sprinkle of lemon zest can elevate it further.