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Ina Garten English Lemon Posset

Ina Garten English Lemon Posset
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A classic English lemon posset is a dreamy, silky-smooth citrus dessert that requires just three ingredients and no eggs or gelatin. The magic happens when heavy cream meets lemon juice, creating a thick, pudding-like texture that is both rich and refreshingly tart. This version, inspired by Ina Garten, is deceptively simple yet elegant enough for any dinner party.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, 36-40% milkfat
  • 2/3 cup (130 g) granulated sugar
  • 1/3 cup (80 ml) fresh lemon juice (from about 2 large lemons), strained
  • 1 tablespoon (5 g) finely grated lemon zest (from about 2 lemons), for garnish (optional)

Instructions

  1. In a medium, heavy-bottomed saucepan over medium heat, combine the heavy cream and granulated sugar. Stir gently with a whisk until the sugar fully dissolves, about 2-3 minutes. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 3 minutes exactly. Do not walk away; the cream can scorch quickly. You should see small bubbles breaking the surface, and the mixture will have thickened slightly.
  2. Remove the pan from the heat. Slowly pour in the strained lemon juice while whisking continuously. The lemon juice will cause the cream to thicken almost immediately as the acid reacts with the proteins. Whisk for about 30 seconds until the mixture is smooth and slightly thicker than a heavy pouring cream. Do not skip straining the juice; seeds and pulp will create a bitter, grainy texture.
  3. Divide the posset evenly among four small ramekins or dessert glasses (about 1/2 cup capacity each). Tap each glass gently on the counter to pop any air bubbles. Cover each with plastic wrap, pressing the wrap directly onto the surface of the posset to prevent a skin from forming.
  4. Refrigerate for at least 4 hours, but preferably overnight, until the posset is fully set and firm enough to hold a spoon upright. The cold temperature is essential for the gel-like texture to develop.
  5. Just before serving, remove the plastic wrap and garnish each posset with a pinch of fresh lemon zest. Serve cold directly from the refrigerator. The posset should be dense, creamy, and sliceable, not runny.

Notes

Store any leftover possets covered in the refrigerator for up to 4 days. Do not freeze, as the cream will separate and become grainy upon thawing. To serve, the posset must be well-chilled; do not leave at room temperature for more than 15 minutes. For a twist, you can substitute 2 tablespoons of lemon juice with lime juice for a slightly different citrus flavor.

Nutrition

Keywords: English lemon posset, lemon posset recipe, Ina Garten lemon posset, 3 ingredient lemon dessert, English dessert, lemon cream, no-bake lemon dessert, easy lemon pudding, citrus posset, classic English pudding

Find it online: https://inagartendishes.com/ina-garten-english-lemon-posset/