Show: Siba's Table
Episode: Make It Modern
Total:
24 hr 50 min
(includes cooling and setting time)
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 250 milliliters (8.5 ounces) double cream or heavy cream
  • Zest of 1 lemon
  • 75 grams (2.5 ounces) superfine granulated sugar
  • 115 milliliters (1/2 cup) fresh lemon juice, strained
  • Raspberries, for garnish
  • Mint leaves, for garnish

Directions

Mix the cream, lemon zest and sugar in a saucepan over medium heat. Slowly bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for 3 minutes. Remove the pan from the heat and whisk in the lemon juice. Strain into a jug, pressing the zest in the sieve to extract as much flavor as possible; discard the zest.

Let settle for 5 minutes, then skim the froth from the surface of the cream (optional).

Pour equal amounts of the lemon posset into four glasses. Let cool. Cover with plastic wrap and refrigerate for 24 hours to set.

Garnish with raspberries and mint leaves just before serving.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Lemon Shortbread Cookies

Recipe courtesy of Chuck Hughes

Meyer Lemon Cardamom Crinkle Cookies

Recipe courtesy of Joanne Maurer Ozug

Lemon Madeleines

Recipe courtesy of Chuck Hughes

Lemon Meringue Thumbprint Cookies

Recipe courtesy of Samantha Seneviratne

Steamed Lemon Pudding with Treacle Sauce

Recipe courtesy of Cooking Channel

Lemon Meringue Pie

Recipe courtesy of Pat Isley

Linda Evans' Ginger Lemon Cookies

Recipe courtesy of Linda Evans

Broiled Porterhouse with Roasted Garlic and Lemon

Recipe courtesy of Michael Symon

On TV

So Much Pretty Food Here