This Mary Berry Lemon Posset is a creamy and silky recipe, which is made with double cream and fresh lemons. It’s the perfect make-ahead dessert for a dinner party, ready in just 15 minutes, plus chilling time.
Mary Berry Lemon Posset Ingredients
- 600ml (2 ½ cups) double cream (heavy cream)
- 150g (¾ cup) caster sugar (superfine sugar)
- 2 large lemons, finely grated zest and juice of
To Serve (optional):
- Thin shortbread biscuits
- Fresh raspberries or strawberries
How To Make Mary Berry Lemon Posset
- Heat Cream and Sugar: Pour the double cream into a wide, heavy-bottomed saucepan and add the sugar. Place over a low heat and stir gently until the sugar has completely dissolved. Do not let it boil at this stage.
- Boil Gently: Once the sugar has dissolved, bring the cream to a gentle boil. Let it simmer and bubble for exactly 3 minutes, stirring occasionally. This step is crucial for the posset to set.
- Add Lemon: Remove the pan from the heat and let it cool for about 5 minutes. Stir in the lemon zest and lemon juice.
- Pour and Chill: Pour the mixture into 6 small serving glasses, ramekins, or teacups. Let them cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours, or preferably overnight, until completely set.
Recipe Tips
- How do you keep lemon posset from curdling? The secret is to let the boiled cream cool for a few minutes before you stir in the acidic lemon juice. Adding the juice while the cream is at a rolling boil can sometimes cause it to split or curdle.
- Why didn’t my posset set? This is the most common issue and it is almost always because the cream and sugar mixture was not boiled for long enough. The 3-minute gentle boil is not optional; this is the key chemical step that allows the acidity of the lemon to set the cream.
- Can I make this ahead of time? Absolutely! Posset is the ultimate make-ahead dessert. You can prepare it completely up to 2 days in advance. Just keep it covered in the refrigerator and add any garnish just before serving.
- What’s the best cream to use? You must use a high-fat cream for this recipe to work. Double cream (common in the UK) or a high-quality heavy whipping cream (in the US) with a fat content of at least 35-40% is essential for a rich texture and a perfect set.
What To Serve With Lemon Posset
This is a classic British dessert that is elegantly simple. The rich, creamy, and tart posset is perfectly complemented by something crisp and buttery. Serve it with:
- Thin, crisp shortbread biscuits
- A few fresh raspberries or a sliced strawberry for a pop of color and freshness
- A delicate tuile or lace cookie
How To Store Lemon Posset
- Refrigerate: A lemon posset must be stored in the refrigerator. After it has cooled, you can cover each glass with plastic wrap. It will keep beautifully for up to 3 days.
Lemon Posset Nutrition Facts
- Serving: 1 posset
- Calories: 520 kcal
- Carbohydrates: 35g
- Protein: 2g
- Fat: 42g
- Saturated Fat: 26g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A posset is one of the oldest English desserts, dating back centuries. In its modern form, it’s a wonderfully simple dessert made from just three ingredients: cream, sugar, and an acid (like lemon juice). The acid reacts with the heated cream, causing it to thicken and set into a smooth, silky pudding without the need for eggs or gelatin.
Yes. While lemon is the absolute classic, this recipe would also be delicious made with the juice and zest of limes for a Lime Posset, or even Seville oranges for a tarter Orange Posset.
A grainy texture is usually a sign that the sugar did not fully dissolve in the cream before it came to a boil. Make sure you stir gently over a low heat until you can no longer feel any sugar granules on the bottom of the pan before you increase the heat.
Try More Recipes:
- Mary Berry Twice-Cooked Roast Potatoes Recipe
- Mary Berry Slow Roast Lamb Shoulder with Potatoes Recipe
- Mary Berry Slow Roasted Lamb Recipe
Mary Berry Lemon Posset Recipe
Description
A classic, elegant, and incredibly easy British dessert with a silky, creamy texture and a bright, tangy lemon flavor, made with just three ingredients.
Ingredients
Instructions
- In a saucepan, gently heat the cream and sugar, stirring, until the sugar has completely dissolved.
- Bring the mixture to a simmer and let it bubble gently for exactly 3 minutes.
- Remove the pan from the heat and let it cool for 5 minutes.
- Stir in the lemon zest and lemon juice.
- Pour the mixture into 6 small serving glasses or ramekins.
- Let the possets cool to room temperature, then transfer them to the refrigerator and chill for at least 4 hours, or until completely set.
Notes
- The most important tip for this recipe is to boil the cream and sugar mixture for a full 3 minutes; this is not optional and is the secret to ensuring the posset sets perfectly.
- For the best, creamiest result, you must use a high-fat double cream or heavy whipping cream.
- Let the boiled cream cool for a few minutes before adding the lemon juice to prevent any chance of it curdling.
- This is the perfect make-ahead dinner party dessert, as it can be made up to two days in advance and kept in the refrigerator.
