February 25, 2013

Mouth Watering Lemon Possett

By gentlemangourmet

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Lemon Possett is so easy to whip together, that only tossing a bag of Skittles at your guests could make for a simpler dessert. Take a bite of this deliciously light, lemon pudding and you would never guess that it only contains three ingredients: sugar, cream and lemon. 

Normally my go-to dessert is creme brûlée, if I’m in the mood to treat others with something fancy and elegant, but this zestier, unscorched cousin of the brûlée is quicker and sure-fire, without having to worry about finicky egg yolks or burning down the house with the kitchen blow torch. 

The secret to serving a possett is to keep it chilled until seconds before serving. Moments after biting into it, it will begin to melt, and if you leave room for conversation in between bites, you’ll be left with a ramequin full of lemony juice.  

The intense lemon flavour make this a very light dessert, perfect to pair with a dinner of seafood or chicken, or with heavier meals where maternity stretch pants are in order. So essentially, eat it anytime. 

 

Cooking and Prep Time: 10 minutes

Chilling Time: 5 hours to overnight

Portions: 5 (Ramequins or small glasses)

 

Ingredients: 

2 cups of Whipping Cream

1/2 Cup of granulated white sugar

Juice of 2 lemons

Zest of 1 lemon

Some berries or sliced fruit as garnish (optional)

 

Directions:

1. Whisk all the ingredients in a medium saucepan and bring to a boil. Reduce heat to a light boil for 2 minutes, then remove from heat.

2. Pour the liquid into ramequins or glasses and let the mixture set in the fridge for at least 5 hours, or overnight.

3. Once removed from the fridge, serve immediately, as is or garnished with a couple of fresh berries, sliced kiwi or mint.  

 

About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet
This entry was posted on Monday, February 25th, 2013 at 9:06 pm and tagged with , , , and posted in Desserts. You can follow any responses to this entry through the RSS 2.0 feed.

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