by mrslarkin
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2 cups
heavy cream
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2/3 cups
granulated sugar
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5 tablespoons
lemon juice
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In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.
Ask the hotline about this step!Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Ask the hotline about this step!Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Ask the hotline about this step!Serve with unsweetened whipped cream, or shortbread cookies to dunk.
Ask the hotline about this step!Great recipe! So simple and elegant--thanks for sharing. I tweaked it for lime and wrote about it on my blog.
http://stillsimmering.wordpress.com/2012/01/09/savoring-the-moment-backyard-adventures-sweet-lime-posset/
Thanks, Ms. T! So glad you enjoyed this. Really great blog post. Savor, indeed. Happy new year to you.
Thanks--happy new year to you also! It really was the perfect dessert to go with crab and champagne :)
Fantastic! I'll never make lemon mousse again...so easy! I used meyer lemons and added about 1 tsp of zest with the juice. Served with gingersnaps (the thin crispy variety.) Wished there were some left over for breakfast. Will make more next time! Thanks for this incredible sweet treat.
Fantastic! I'll never make lemon mousse again...so easy! I used meyer lemons and added about 1 tsp of zest with the juice. Served with gingersnaps (the thin crispy variety.) Wished there were some left over for breakfast. Will make more next time! Thanks for this incredible sweet treat.
We had this last night at the FOOD52 Cookbook launch party in Manhattan -- totally YUM!!!!
woo hoo! Yeah, i saw that on the @citygrit twitter feed! How very exciting! They looked so cute in the little mason jars!
Here's an awesome adaptation of the Posset recipe: http://www.biggirlssmallkitchen.com/2011/09/amazingly-easy-rich-lemon-tart.html
Wow! How could something so simple be so delicious? Thank you for introducing me to this. Fantastic. I like my lemon desserts extra lemony, so added some zest. Will be trying this with limes next time.
Thank you again. This really is better living through chemistry.
Yay! So glad you enjoyed this, drkate! Let me know how the lime works out.
I made this a couple nights ago for the San Ignacio Art League that met yesterday. Most all of the ladies in the canyon meet at my sister's cabin every Thursday and sometimes on Sunday just to get away from their menfolks and enjoy the estrogem-rich atmosphere. To that end, I usually put together some sort of sweet treat for Sis to serve them. I try not to repeat the treat, so am always on the lookout for sweets that are not too time- or labor intensive. How in the world could one beat 3 ingredients and about 5 minutes?! I did make some of my ginger cookies to go along with this and every single person gave this recipe a gold star. (Well, okay - one of the ladies was out of town visiting her grandchildren and another had some ranch work that just had to get done, so there were only 3 ladies there....but they all loved it!) thanks, mrslarkin!
Thank you WileyP! You have made my whole summer! P.S. got your note :) Will right back when i get a morsel of time.
Isn't this great?! It's a good thing I keep a journal of who I feed what at dinner parties because this is dessert year round at our house...
Making this now.....used fine Caribbean brown sugar instead of the white and upped the lemonny flavours with microplaned zest. Excited and thanking God its almost bed time....so I can wake up to a pot!
Somehow this got past me the first time. Going to try it this week. The texture looks lovely.
thanks, boulangere. this is one of my favorites. Let me know how it turns out for you!
I like the simplicity of this. I would like to ask if cream is necessary for the setting, or if it is used for the creaminess. If I attempt making making is with whole milk, would I end up with ricotta instead? Thank you. :)
Thanks, Droplet. I'm pretty certain the amount of fat in the cream is the main player here. I've never tried it with whole milk. But if you do, please let us know how it turns out!
Made this last night for a dinner party. Followed your suggestion of topping it with unsweetened whipped cream, also added a couple of raspberries for color. Made some key lime shortbread to go along with it. It was all delicious!! A very nice way to finish our meal - creamy and light. Thank you for sharing a wonderful recipe!
You are very welcome, Meg! That's so great to hear! Love this with berries, and your shortbread sounds fantastic!
How funny - we made it too! We has ginger snaps and coconut cookies with it - delicious!!!!
Yay, aargersi! Glad you enjoyed it - sounds extra yummy with cookies. :)
Also good the next day with blueberries if you happen to have one left over :-)
Oh mrslarkin...I made this last night for dessert and it was delicious! The flavor and texture were so delicate. We plan to make it again soon. Thanks!
I know I'm late to this party, but I just made this recipe and had to tell you how amazing it is! It could not have been easier (although my cream totally overboiled, but I think I've got the hang of it for next time) and the result is just pure joy. My kind of dessert. I added in some lemon zest as well. Oh, and I tried it topped with fresh passion fruit seeds - holy moly, what a divine combination. Thanks for sharing this recipe!
That is so great to hear, kmartinelli! You are very welcome. Easy, delicious recipes are a joy, aren't they? Your passion fruit addition sounds killer!! I'm trying that next time. Thanks for the idea!
Very lovely dessert, especially with Meyer lemons and their zest. The 'setting up' comes from the interaction between the cream and the acidity of the lemon juice.
If you go to your profile, there is a box to check whether or not you want to be notified if someone comments on a recipe that you have commented on or they have commented on your recipe...you will get a lot of emails! You can also check whether or not you want to be connected to twitter...so when you vote it shows up on twitter or when you post a new recipe. If it doesn't work...notify food 52...they are very talented at solving these problems with the site.
thanks, dymnyno. But for some reason, having the box checked doesn't work for some people, including me. I think I'll try with my gmail account, like ChezSuzanne did below.
Your life-saving recipe is on deck as dessert following a seafood gratin this weekend. So easy and who has time to make a complicated dessert for a dinner party?!
So nice to hear that, Liz! This is a PERFECT dinner party dessert. Sorry for delay in responding! Wish I knew when I get comments - I don't get notices so have to scroll thru all my recipes occasionally.
I had the same problem for the longest time. I solved it by opening a gmail account. Now I get notified when someone comments on my recipe, or comments to a thread I commented on. Soooo much easier now - I used to have to do exactly what you describe.
Thanks, ChezSuzanne, I think I will try with my gmail account!!
I hope it works for you like it did for me! I too had checked all the boxes. The food52 folks said it likely had to do with the privacy settings on my comcast email account. Good luck!!!
Yay! It worked! Someone send me a message on my profile page, please - I want to see if that works, too!! This is so exciting!
Just sent you a message, Liz! Mission accomplished??
yahooo!!! it works!! Got your message! Thanks so much, ChezSuzanne!! What a relief!
Yah!!!! It honestly felt like it changed my life! So I completely understand.
This was - to use an over used term - sublime. Kids and adults enjoyed it, and all asked for seconds. Thank you for sharing it, it will be going in to the repertoire.
Wow, I am so happy to hear that, SOE. Thanks for the kind words!
I'd forgotten how much I wanted to try this out, me being such a Myer lemon lover. It was so good last weekend that my husband and I ate one in the afternoon before our dinner guest arrived. This is probably one of the top three favorites from year one at food 52 for this home cook! ps mrslarkin asked me to publish my quick, informal photo that I tweeted to her...
Thanks, Liz! So glad you enjoyed it! The photo looks great, too!
This is one of my favorite go-to desserts. I serve it in stemmed crystal wine glasses with a dab of whipped cream a few berries and mint. Looks as elegant as it tastes.
You can probably use other flavors WITH the lemon juice, like lime or orange - but I think only lemon juice contains the acid necessary to set the custard. So I would probably not replace the lemon juice entirely with something else.
mrslarkin! did you see your posset was featured in the kitchn? so fun! http://www.thekitchn.com/thekitchn/ingredients-dairy/possets-the-simplest-custard-ever-115030
This lemon posset is stand-alone delicious but also so versatile! I baked some lemon cupcakes, cut a little well out of the middle of each baked cake, filled them with the chilled posset, and then topped each one with lightly sweetened whipped cream and a berry. They were sooooooo good!
Wow! I'm so glad you enjoyed this recipe, Gabriela! Sorry for the delay - I just noticed your comment today. Your adaptation sounds fantastic!!!!
Mrs. Larkin- Do you think I could pour this into a tart crust and it would set up the same? I love the idea of this INSIDE a shortbread crust....
I haven’t ever put it in a crust. But that sounds really nice! The inner, closer-to-the-bottom part of the posset is looser than the top, so I’m wondering if chilling it in a flatter, tart-like shell will produce a uniformly-firmer curd. Also, not sure if the pre-baked tart shell will soak up the liquid and get soggy.
Excellent - was definitely thinking of par-baking. I'll try it soon and let you know how it works!
It worked! I made a shortbread crust, par-baked it, and when it was cool, spread a thin layer of white chocolate-almond gianduja in the center (I thought it would act as a buffer to keep the posset from absorbing into the crust), and once the chocolate was set, poured the posset over the top. It was delicious - though it was equally good in the ramekins I made also!
aptcooker: that is awesome! So glad it turned out. Will definitely try your adaptation!
I have been looking at this and can't wait to make it.
congratulations! This looks wonderful!
I dream of a yard full of lemon trees - that's how lemon-obsessed I am. I particularly love recipes that are really elemental in their lemon-ness – with few ingredients to mask or compete with the pure flavor…the simplest tart filling, ice cream, even homemade limoncello. So this recipe is right up my lemon alley – must try it. (And could I possibly have used the word lemon any more in one comment?)
Glad you like the recipe, amysarah! Your passion for lemons is inspiring! You’re in good company in this morsel of the blogosphere.
Just wondering who's reflection that is in the spoon. Any guesses?
Love the reflection. That is great. congrats on your recipe being selected!
This sounds right up my alley - lemony and easy! Can't wait to try it. Congrats!
Yes, the old boiling over risk....sure to happen to me even if I'm staring right at the pot when it erupts. Oh well, sounds like a perfectly acceptable risk for such a great sounding recipe. Congrats on your win, Mrslarkin!
Thanks, Chef ! There are times when I am thankful I have a flat-top range. ;-)
Wow, I don't usually go for dessert-y things, but I am a huge fan of lemon, and this sounds fabulous. Congrats on your win - what a great addition to the book!
Thank you, LND!!! I think lemons might be the most versatile ingredient ever.
Yes, this rocks, as the (old uncool) kids say. Lemons make me swoon, cream makes me swoon. I have never heard of posset. Glad to learn something, yet again. Congrats!
This is a perfect addition to the book! I saved it to my recipes when I first saw it but got distracted with other things. I'm making this today and topping it with some strawberries I saw at the market. A well-deserved congrats!
this is a great addition to the book! congrats! i LOVE lemon curd, so I can't wait to try this!
CONGRATS! This is such a great recipe ... in little shells with a berry or two on top this spring / summer is in the plan !!!
congratulations! this looks delightful!
Thanks, arielleclementine! (I love saying, and typing, your name.)
Love it, love it, love it!! Plan to make this ASAP. Congrats MrsLarkin!!
Yay! Congratulations! I've been thinking about this recipe ever since I saw it first posted. It is fascinating.
This sounds delicious - I have a bowl of Meyer lemons sitting on the counter - here comes dessert...Thumbs up and thank you!
Thanks Lizthechef! Oh, Meyer lemons - you lucky girl! Let me know how it turns out!
I agree-very intriguing that 3 ingredients prepared so simply would result in such a tasty dessert. I can't wait to try this one. What's great about this recipe is that these are ingredients I always have on hand! Thanks!!
Thanks, ChezSuzanne! Me too - makes me happy when I have all the ingredients for a dish!
Thanks dymnyno! I'm currently reading the Donna Hay cookbooks. Beautiful photos and easy-peasy recipes.
Very intriguing recipe!! Iam with you when it comes to recipes that are simple and creative without too many ingredients or convoluted methods.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Served this with fresh berries on top-- simple, beautiful and so tasty!