Cooking Lesson #1045: Londoner’s Lemony Posset

This 3-Ingredient British Dessert That Requires Zero Baking Skills

…from the Perspectives’ Test Kitchen

How you doin’? I’m always looking for British-style foods to share with my sis Annie in London. So, this one’s for you, Annie! 
 
Here’s a dessert—Lemony Posset—that I think you and she will love.  Thanks to a genius technique, this lemony treat is as simple as it gets. Stir, wait and chill—that's it.
 
Here in Las Vegas, about the last thing I want to do in the summertime, is light my oven in the sweltering heat. That’s where this Lemony Posset comes in—it’s a no-bake custard that sets without cornstarch, eggs or baking and “magically” comes together with just three ingredients—heavy cream, sugar and lemons. It’s so simple… stirred on the stovetop for just a few minutes, yet the end result is an elegant, creamy, softly set pudding that's bright and delicious.
 
Lemony Posset dates back to the Middle Ages. The magic of a Posset is that the mixture thickens without any of the traditional ingredients used to make pudding, like egg yolk, flour or cornstarch. There’s no need for gelatin or any other gelling agent to set the custard. The acidity in the lemon juice interacting with the heavy cream is what makes it set.
 
Prep time:  15 minutes
Cook time:  4 minutes
Cool time:  4 hours or overnight
Yield:  6 small servings
 
Ingredients 
2 cups heavy cream
3/4 cup granulated sugar
1/2 cup freshly squeezed lemon juice
 
Directions

1. In a medium saucepan, combine the heavy cream and sugar.
2. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar, and making sure not to scorch the cream.
3. Boil the mixture for 4 minutes, stirring constantly.
4. Remove the saucepan from the heat and immediately stir in the lemon juice.
5. Allow the mixture to cool for 10 minutes.
6. Then, whisk the mixture one last time before dividing it equally between six ramekins or small cups.
7. Chill the uncovered Possets in the refrigerator until set, at least 4 hours or up to overnight.
8. The Possets should be served cold, straight from the fridge.
9. Feel free to garnish with lemon zest, fresh berries, your favorite jam, or whipped cream before serving. 

ChefSecret:  You can add a little texture by adding shredded coconut, cranberries or raisins when cooking the Posset custards.

Quip of the Day:  There's an old joke where in Heaven the cooks are French, the policemen are English, the mechanics are German, the lovers are Italian and the bankers are Swiss - whereas in Hell the cooks are English, the policemen are German, the mechanics are French, the lovers are Swiss and the bankers are Italian.
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