Nigella Lemon Posset Recipe
Love a quick dessert that wows? Try this Nigella Lemon Posset Recipe. It's creamy tangy and oh-so-simple.
Ingredients
- 600 ml double cream heavy cream works too
- 100 g caster sugar fine white sugar
- Zest and juice of 3 large lemons about 100ml juice
- Optional: Fresh berries or shortbread biscuits for topping
Instructions
Zest and Juice the Lemons
- Grate zest from 3 lemons. Squeeze out the juice. Set both aside. Takes just 2 minutes.
Heat the Cream
- Pour 600ml cream into a saucepan. Add 100g sugar. Heat on medium until hot. Do not boil.
Stir in Lemon Zest
- Add all the lemon zest. Stir gently for 2 minutes. Let flavors infuse nicely.
Add Lemon Juice
- Pour in 100ml lemon juice. Stir well. Watch it thicken like magic. Simmer 1 minute.
Remove from Heat
- Take pan off the stove. Let it cool for 5 minutes. Stir once more.
Strain and Pour
- Strain through a sieve into a jug. Pour into 4 ramekins. Smooth the tops.
Chill Until Set
- Cover and fridge for 2 hours. It firms up perfectly. Ready to serve!
Notes
- Use fresh lemons for bright flavor. Bottled juice tastes flat.
- Don't boil the cream. It can curdle and ruin the texture.
- Chill overnight for best set. Perfect for make-ahead desserts.
- Variation: Add vanilla extract for warmth.
- Variation: Top with crushed meringue for crunch.
- Variation: Swap limes for lemons for a tropical twist.
- Taste before chilling. Add sugar if you like it sweeter.