No-Bake Lemon Posset

How to Make No-Bake Lemon Posset

1. 1

   Step 1: Combine cream, sugar and flavorings

   Pour the heavy cream into a medium saucepan and add the granulated sugar, a pinch of salt and the vanilla extract. Stir gently to combine so the sugar is evenly distributed before heating.

   For this step

   • 2 cupsHeavy cream (36% fat)
   • 2/3 cupGranulated sugar
   • 1 pinchFine sea salt
   • 1/2 teaspoonVanilla extract
   
2. 2

   Step 2: Heat to a gentle simmer

   Place the saucepan over medium heat and bring the mixture to a bare simmer, stirring occasionally so the sugar fully dissolves. Once small bubbles appear around the edge, reduce heat and simmer very gently for 2–3 minutes — do not boil vigorously.
   
3. 3

   Step 3: Add lemon and allow to thicken

   Remove the pan from the heat and whisk in the fresh lemon juice and lemon zest until fully incorporated; the mixture will thicken and may curdle slightly as the acid reacts with the cream. Let sit 1–2 minutes to finish setting.

   For this step

   • 1/3 cupFresh lemon juice
   • 1 lemon (zest)Lemon zest (from 1 lemon)
   
4. 4

   Step 4: Strain and chill to set

   For the smoothest texture, strain the posset through a fine-mesh sieve into a pouring jug, then divide between four small glasses or ramekins. Cover and refrigerate at least 4 hours (or overnight) until set and silky. This recipe yields 4 servings.
   
5. 5

   Step 5: Garnish and serve

   Top each chilled posset with a few fresh berries and a mint leaf just before serving for color and contrast. Serve cold — about 1/2 cup (120g) per person.

   For this step

   • 1 cupFresh berries (for garnish, optional)
   • 8 leavesFresh mint leaves (for garnish, optional)
   

1. Pour the heavy cream into a medium saucepan and add the granulated sugar, a pinch of salt and the vanilla extract. Stir gently to combine so the sugar is evenly distributed before heating.
2. Place the saucepan over medium heat and bring the mixture to a bare simmer, stirring occasionally so the sugar fully dissolves. Once small bubbles appear around the edge, reduce heat and simmer very gently for 2–3 minutes — do not boil vigorously.
3. Remove the pan from the heat and whisk in the fresh lemon juice and lemon zest until fully incorporated; the mixture will thicken and may curdle slightly as the acid reacts with the cream. Let sit 1–2 minutes to finish setting.
4. For the smoothest texture, strain the posset through a fine-mesh sieve into a pouring jug, then divide between four small glasses or ramekins. Cover and refrigerate at least 4 hours (or overnight) until set and silky. This recipe yields 4 servings.
5. Top each chilled posset with a few fresh berries and a mint leaf just before serving for color and contrast. Serve cold — about 1/2 cup (120g) per person.