Ina Garten’s English Lemon Posset is made with heavy cream, sugar, lemon zest, kosher salt, freshly squeezed lemon juice, limoncello liqueur, fresh raspberries, and fresh strawberries. This delicious Lemon Posset recipe creates a creamy and refreshing dessert that takes about 3 hours and 45 minutes to prepare and can serve up to 6 people.
This English Lemon Posset Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 720 ml / 3 cups heavy cream
- 225 g / 1 cup plus 2 tablespoons granulated sugar, divided
- 1 tablespoon grated lemon zest (from 2 to 3 lemons)
- ¼ teaspoon kosher salt
- 80 ml / ⅓ cup freshly squeezed lemon juice
- 60 ml / 4 tablespoons limoncello liqueur, divided
- 150 g / 1 cup fresh raspberries
- 150 g / 1 cup sliced fresh strawberries
How To Make English Lemon Posset?
- Cook the cream mixture: In a medium saucepan (about 15 cm/6 inches round × 12.5 cm/5 inches high), combine the cream, 1 cup (225 g) of the sugar, the lemon zest, and salt. Bring to a boil over medium-high heat, stirring with a wooden spoon to dissolve the sugar. Once boiling, lower the heat to a vigorous simmer and cook for 6 minutes, without stirring. If it starts to boil up, remove from the heat momentarily, then return to simmer.
- Add lemon juice and limoncello: Off the heat, stir in the lemon juice and 2 tablespoons (30 ml) of limoncello. Let it sit for 20 minutes to infuse the flavors.
- Strain and chill: Strain the mixture through a fine-mesh sieve into a 1-liter/4-cup measuring jug, pressing the zest with a rubber spatula to extract all the liquid. Discard the zest. Divide the strained cream mixture into six 230 to 300 ml (8 to 10-ounce) dessert bowls or glasses. Refrigerate uncovered for 3 hours or until firm.
- Prepare the berries: 30 minutes before serving, in a medium bowl, combine the raspberries, strawberries, the remaining 2 tablespoons (30 ml) of limoncello, and the remaining 2 tablespoons (30 g) of sugar. Let the berries macerate for 30 minutes to release their juices.
- Serve: To serve, spoon the macerated berries and their juices over the chilled possets.
Recipe Tips:
- Use the right size pan: A medium pan (about 15 cm wide and 12.5 cm high) is important to avoid spills when the cream boils.
- Don’t stir during simmering: Once the mixture is simmering, don’t stir it. This helps create the perfect texture.
- Watch closely when simmering: The cream can boil over quickly. If it rises too much, take the pan off the heat for a few seconds and then continue.
- Strain thoroughly: When straining, press on the lemon zest with a spatula to get all the flavor out.
- Refrigerate uncovered: Let the posset chill uncovered in the fridge for at least 3 hours so it sets properly.
How To Store Leftovers?
- Refrigerate: Let the leftover Lemon Posset cool to room temperature before refrigerating. Store it in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (about 1/6 of the recipe)
- Calories: 452
- Total Fat: 35g
- Saturated Fat: 22g
- Cholesterol: 151mg
- Sodium: 69mg
- Potassium: 134mg
- Total Carbohydrate: 31g
- Dietary Fiber: 0g
- Sugars: 31g
- Protein: 3g
Try More Ina Garten Recipe:
- Ina Garten Peach Almond Torte
- Ina Garten Rum Raisin Apple Cake
- Ina Garten Mocha Icebox Cake Recipe
- Ina Garten Devils Food Cake
Ina Garten English Lemon Posset
Description
Ina Garten’s English Lemon Posset is made with heavy cream, sugar, lemon zest, kosher salt, freshly squeezed lemon juice, limoncello liqueur, fresh raspberries, and fresh strawberries. This delicious Lemon Posset recipe creates a creamy and refreshing dessert that takes about 3 hours and 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the cream mixture: In a medium saucepan (about 15 cm/6 inches round × 12.5 cm/5 inches high), combine the cream, 1 cup (225 g) of the sugar, the lemon zest, and salt. Bring to a boil over medium-high heat, stirring with a wooden spoon to dissolve the sugar. Once boiling, lower the heat to a vigorous simmer and cook for 6 minutes, without stirring. If it starts to boil up, remove from the heat momentarily, then return to simmer.
- Add lemon juice and limoncello: Off the heat, stir in the lemon juice and 2 tablespoons (30 ml) of limoncello. Let it sit for 20 minutes to infuse the flavors.
- Strain and chill: Strain the mixture through a fine-mesh sieve into a 1-liter/4-cup measuring jug, pressing the zest with a rubber spatula to extract all the liquid. Discard the zest. Divide the strained cream mixture into six 230 to 300 ml (8 to 10-ounce) dessert bowls or glasses. Refrigerate uncovered for 3 hours or until firm.
- Prepare the berries: 30 minutes before serving, in a medium bowl, combine the raspberries, strawberries, the remaining 2 tablespoons (30 ml) of limoncello, and the remaining 2 tablespoons (30 g) of sugar. Let the berries macerate for 30 minutes to release their juices.
- Serve: To serve, spoon the macerated berries and their juices over the chilled possets.
Notes
- Use the right size pan: A medium pan (about 15 cm wide and 12.5 cm high) is important to avoid spills when the cream boils.
- Don’t stir during simmering: Once the mixture is simmering, don’t stir it. This helps create the perfect texture.
- Watch closely when simmering: The cream can boil over quickly. If it rises too much, take the pan off the heat for a few seconds and then continue.
- Strain thoroughly: When straining, press on the lemon zest with a spatula to get all the flavor out.
- Refrigerate uncovered: Let the posset chill uncovered in the fridge for at least 3 hours so it sets properly.
Ina Garten English Lemon Posset