fitlife 
Lemon posset is a deliciously refreshing dessert for summer because it’s served chilled, but great at any time of year using whatever berries you can find. You know how I love do-ahead desserts, especially when you’re entertaining and have a lot of other things to do! Lemon posset actually needs to be made at least several hours ahead of time for the cream to fully thicken and set so making it the day before is best.
Last spring, after my husband and I were fully vaccinated, we traveled to Georgia to visit good friends who were also vaccinated. One night, they hosted a dinner party and one of the guests brought this dessert. We loved it so much I asked for the recipe. Thank you, Debbi! When we were recently invited to dinner at a friend’s home, I offered to bring dessert and made Debbi’s lemon posset. Everyone loved it and also requested the recipe.
Posset gets it’s name from an old-time English drink dating back to the Middle Ages made by curdling milk with spiced wine or ale. Thank goodness, it is more commonly known today as a creamy, pudding-like dessert made by boiling cream and sugar and adding lemon juice and zest or other citrus flavors. That’s it! No temperamental eggs or gelatin, flour or cornstarch needed to thicken it. Many Americans have never encountered posset but it’s so delicious and fairly easy to make that I think it will become very popular. This recipe is based on one by Ina Garten, and we all know her recipes are wonderful!
This particular recipes uses cream, sugar, lemon juice, lemon zest and limoncello to make the posset. If you have a good liquor store near you, you can find small bottles of limoncello which hold at least 3 tablespoons, enough for this recipe. Our Total Wine had several varieties to choose from. I was also able to find a very small bottle of Grand Marnier for the berry topping. The Grand Marnier and sugar-soaked berries are so delicious with each spoonful!
I hope you give it try!
Lemon Posset with Berries and Grand Marnier
The Lemon Posset should be prepared the day before serving in order for the custard to fully set.
Hands On Preparation Time, 20 minutes
Servings: 6
Note: I needed 8 Servings so I increased the recipe, ingredient amounts for 8 in parentheses. I used strawberries and raspberries but any berries would also work well.
3 cups (4-1/2) heavy cream
1 cup (1-1/2) plus 2 (3) tablespoons sugar
1 (1-1/2) tablespoon lemon zest (2 to 3 lemons)
¼ (1/2) teaspoon kosher salt
⅓ (1/3 c plus 2-2/3 T) cup lemon juice
2 (3) tablespoons limoncello liqueur
1 (1-1/2) cup fresh raspberries, picked over
1 (1-1/2) cup sliced fresh strawberries
3 T Grand Marnier (or limoncello)
Combine the cream, 1 (1-1/2) cup of the sugar, the lemon zest, and salt in a medium saucepan.* Bring to a boil over medium-high, stirring with a wooden spoon to dissolve the sugar. Lower heat to a vigorous simmer and cook 6 minutes, without stirring. Watch the mixture carefully. If it begins to boil up toward the edge, take the pan off the heat for a few seconds before continuing to simmer.
Off the heat, stir in the lemon juice and limoncello and set aside for 20 minutes. Strain the mixture through a fine-mesh sieve into a 4-cup glass measuring cup, pressing on zest to release as much liquid as possible. Discard zest. Divide mixture evenly among six (or eight) 8- to 10-ounce glasses or bowls. Allow to cool on the counter and then refrigerate, covered with plastic wrap, either overnight or up to 3 days.
Thirty minutes before serving, combine raspberries, strawberries, the remaining 3 tablespoons sugar and 3 T Grand Marnier (or limoncello) in a bowl and allow to macerate. To serve, spoon the berries and their juices onto the custards.
*Don’t use a saucepan smaller than 6 inches round and 5 inches tall.
