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)
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)
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.