Nigella Lemon Posset Recipe
This Nigella Lemon Posset Recipe is creamy, fresh and wonderfully simple. It uses only a few ingredients. Yet the result feels elegant and special.
Ingredients
- Heavy cream 2 cups
- Granulated sugar ¾ cup
- Fresh lemons 2 large
- Lemon zest from 1 lemon
Instructions
Prepare the Lemons
- Wash lemons well. Zest one lemon finely. Juice both lemons carefully.
Pour Cream into Saucepan
- Add heavy cream to a medium saucepan. Place on medium heat.
Add Sugar
- Add sugar to the cream. Stir gently to combine.
Heat the Mixture
- Bring cream and sugar to a gentle boil. Stir often to prevent sticking.
Boil Briefly
- Let mixture boil for three minutes. Keep stirring gently the whole time.
Remove from Heat
- Turn off heat after boiling. Let the mixture settle slightly.
Add Lemon Juice
- Slowly add fresh lemon juice. Stir gently until combined.
Add Lemon Zest
- Add lemon zest for extra flavor. Stir gently again.
Watch It Thicken
- Notice the mixture thickening slightly. This means it is working.
Pour into Glasses
- Carefully pour mixture into serving glasses or ramekins.
Cool at Room Temperature
- Let glasses cool for ten minutes. Do not move them.
Chill to Set
- Place glasses in fridge. Chill for at least two hours.
Check the Texture
- After chilling, check firmness. It should wobble gently when moved.
Garnish if Desired
- Add berries or mint on top if you like.
Serve Cold
- Serve straight from the fridge. Enjoy each creamy spoon.
Notes
- Use fresh lemon juice only.
- Do not reduce sugar too much.
- Boil cream exactly three minutes.
- Use lime instead of lemon for twist.
- Add vanilla for gentle sweetness.
- Serve in lemon shells for style.
- Top with crushed biscuits for texture.