British Lemon Posset
When my good friend Susie Heller was visiting for the weekend, she described a delicious and easy citrusy custard dessert she learned about during her time at Thomas Keller’s restaurant the French Laundry: a lemon posset. Claire Clark, the pastry chef there at the time, was British, so she added to the menu. I had never heard about a posset before and had to make it right away to taste it for myself. It is easy and so delicious. I simplified the recipe even further by heating the cream in the microwave.
Serves 3
Ingredients
- Grated zest and juice of 1 lemon (about 1 ½ teaspoons grated zest and 3 tablespoons juice)
- 1 cup heavy cream
- ¼ cup sugar
- 1 cup blueberries
- 2 tablespoons shredded fresh mint leaves
- 3 slices pound cake
Method
- Combine the lemon zest and juice in a medium bowl.
- Combine the cream and sugar in a small microwave-safe bowl and microwave for about 1 minute, until hot. Stir to dissolve the sugar. Add the hot mixture to the lemon mixture and stir well. Divide into three serving cups. Cover and refrigerate for at least 3 hours or overnight. It will set as a beautiful, soft custard. Serve topped with the blueberries and shredded mint, with slices of pound cake on the side.
Recipe Source
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