Ina Garten English Lemon Posset

Ina Garten's English lemon posset skips eggs and gelatin entirely, so this easy dessert comes together from cream, sugar, and fresh lemon juice. A splash of limoncello gives it a dinner party finish, and the whole thing takes about 15 minutes of hands-on work.

Simmer the cream for 6 full minutes without stirring, because that slow simmer is what thickens it enough to set firm in the fridge. Cut it short and you end up with lemon soup instead of pudding.

Source: Modern Comfort Food (2020)

Ina Garten English Lemon Posset

0.0 from 0 votes

Course: DessertCuisine: American, BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

minutes

Calories

610

kcal

A silky chilled lemon cream that thickens from a simple simmer of heavy cream, sugar, and fresh lemon juice, topped with limoncello-macerated raspberries and strawberries.

Ingredients

• 3 cups heavy cream
  

• 1 cup plus 2 tablespoons sugar, divided
  

• 1 tablespoon grated lemon zest (2 to 3 lemons)
  

• 1/4 teaspoon kosher salt
  

• 1/3 cup freshly squeezed lemon juice
  

• 4 tablespoons limoncello liqueur, divided
  

• 1 cup fresh raspberries
  

• 1 cup sliced fresh strawberries

Directions

• Heat the cream: Combine the cream, 1 cup of the sugar, the lemon zest, and the salt in a medium (6-inch-round x 5-inch-high) saucepan. Don't use a smaller pan! Bring to a boil over medium-high heat, stirring with a wooden spoon to dissolve the sugar.
• Simmer without stirring: Lower the heat to a vigorous simmer and cook for 6 minutes, without stirring at all. Watch the mixture carefully so it doesn't boil over! If it begins to boil up, take the pan off the heat for a few seconds and then continue to simmer.
• Strain and chill: Off the heat, stir in the lemon juice and 2 tablespoons of the limoncello and set aside for 20 minutes. Strain the mixture through a fine-mesh sieve into a 4-cup glass measuring cup, pressing on the zest with a rubber spatula. Discard the zest. Divide the cream mixture evenly among six 8 to 10-ounce dessert bowls or glasses and refrigerate uncovered for 3 hours, until firm.
• Prepare the berries: Thirty minutes before serving, combine the raspberries, strawberries, the remaining 2 tablespoons of sugar, and the remaining 2 tablespoons of limoncello in a medium bowl and allow to macerate for 30 minutes. To serve, spoon the berries and the juices onto the custards and serve.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Microplane zester grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without limoncello?

Yes, you can leave it out or swap in the same amount of vanilla extract for a different flavor. The posset sets from the acid in the lemon juice, not the alcohol, so skipping limoncello won't change the texture. The berries taste great without it too.

How far ahead can I make lemon posset?

The posset needs at least 3 hours to set, but it holds well in the fridge for up to 3 days. Cover each bowl with plastic wrap after the first 3 hours. Add the macerated berries just before serving so they stay bright and fresh.

What berries work best with lemon posset?

Ina uses raspberries and strawberries, but blueberries, blackberries, or a mix all work. Stone fruits like diced peaches or nectarines are great in summer too. Just toss them with the sugar and limoncello 30 minutes before serving.

Do I need a fine-mesh sieve to strain it?

You do if you want that smooth, silky texture. The sieve catches the cooked lemon zest bits, which get chewy after simmering. If you skip it, the posset will have small zest pieces throughout, which some people actually prefer.

Why did my posset not set?

The most common reason is not simmering the cream long enough. It needs a full 6 minutes at a vigorous simmer to reduce and thicken. Not enough lemon juice can also cause this, so measure carefully and use fresh lemons, not bottled juice.