Imagine a dessert so light and ethereal, it feels like sunshine dancing on your tongue. A citrusy symphony that’s equal parts creamy indulgence and refreshing zesty delight. This, my friends, is the magic of the Lemon Posset, a culinary treasure trove with a lineage that stretches back to 1891 England. Forget your run-of-the-mill mousses and intricate pastries; this elegant treat requires minimal effort yet delivers maximum impact. So, ditch the mixer and gather your whisks, for we’re about to embark on a journey through time and taste, unearthing the secrets of this iconic dessert.
But before we don our chef’s hats, let’s delve into the history that makes this dessert sing. In Victorian England, possets were warm, curdled drinks made with milk, cream, eggs, and sometimes ale or wine. Often flavored with spices or citrus, they were enjoyed as both a soothing beverage and a decadent treat. Over time, the recipe evolved, shedding its warming cloak and embracing a chilled elegance. Enter the Lemon Posset – a marriage of creamy luxury and vibrant zest, destined to steal the hearts (and stomachs) of generations to come.
Now, onto the juicy details! What you’ll need for this culinary adventure is readily available at your local grocer:
The Famous Lemon Posset Recipe
Ingredients
- 3 large lemons for the halves and flesh, and 1 lemon for zesting
- 180ml water
- 120ml lemon juice
- 150 grams granulated sugar
- 30 grams cornstarch
- 100 grams condensed milk
- 3 egg yolks
- Lemon peel (optional, for garnish)
- 50 grams softened butter
Instructions
- Prepare the Lemons: Preheat your oven to 180°C (350°F). Cut the 3 large lemons in half, scoop out the flesh, and reserve the halves for serving. Squeeze the flesh and the additional lemon to yield 120ml of juice.
- The Zest of the Matter: Finely grate the zest from 1 lemon. This is where the sunshine lives, so don’t be shy!
- Sugar and Spice, and Everything Nice: In a saucepan, combine the water, lemon juice, sugar, and cornstarch. Whisk until smooth and free of lumps.
- Egg Yolk Power: In a separate bowl, whisk together the egg yolks and condensed milk. Slowly incorporate this mixture into the saucepan, whisking constantly, until fully combined.
- Heat Things Up (But Not Too Much!): Over low heat, cook the mixture, stirring continuously, until it thickens and becomes smooth and glossy. This may take 5-7 minutes, so patience is key!
- Butter Up!: Remove the saucepan from heat and stir in the softened butter until fully incorporated. This adds a silky touch that elevates the entire experience.
- Cool Down and Chill Out: Let the mixture cool slightly at room temperature. Then, divide it evenly among the reserved lemon halves. Pop them in the refrigerator for at least 2 hours, or overnight for a firmer set.
- The Grand Finale: Garnish with a sprinkle of lemon zest (optional) and prepare to be transported to a citrusy Eden.
There you have it! The Lemon Posset – a legacy dessert in your very own kitchen. Remember, the beauty of this recipe lies in its simplicity. No fancy equipment, no hours in the kitchen, just pure, uncomplicated bliss. So, gather your loved ones, dim the lights, and spoon your way into a world of sunshine and cream, all thanks to a culinary gem born over a century ago. Who knows, you might just start a new tradition, and that’s a legacy worth creating.
Tips
Feeling adventurous? Infuse the water with your favorite herbs like mint or rosemary for a unique twist. Want a touch of tartness? Add a spoonful of blackcurrant jam or fresh raspberries on top. The possibilities are endless, so feel free to experiment and make this classic your own!
Now, go forth and conquer the Lemon Posset! And if you do, share your creations and stories in the comments below. Let’s keep the legacy of this delightful dessert alive, one spoonful at a time.
This recipe was adapted from Gorgeous desserts
