Description
Lemon Posset is a rich and creamy British dessert made with cottage cheese, fresh lemon juice, zest, and heavy cream, sweetened with cane sugar and infused with vanilla. It’s a refreshing, tangy treat that sets into a velvety custard-like texture after chilling. Garnished with fresh raspberries and blueberries, it makes a perfect summer dessert or light finish to any meal.
Ingredients
Main Ingredients
- 1 cup 4% cottage cheese (Daisy brand recommended)
- 1 Tablespoon lemon zest (from approximately 2 lemons, plus extra for garnish)
- 1/2 cup fresh lemon juice (from approximately 4 lemons)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup cane sugar
- 1/8 teaspoon fine sea salt
Garnish
- Approximately 1 cup fresh raspberries
- Approximately 1 cup fresh blueberries
- Extra lemon zest for garnish
Instructions
- Blend Cottage Cheese: In a blender, combine the cottage cheese, lemon zest, lemon juice, and vanilla extract. Blend for about 2 minutes until the mixture becomes smooth, pausing to scrape down the sides as needed to ensure everything is incorporated well. Set this mixture aside for later.
- Heat Cream: In a medium-sized pot, whisk together the heavy cream, cane sugar, and fine sea salt. Heat the mixture over medium-low heat for about 5 minutes, stirring occasionally until it becomes steamy but not boiling, ensuring the sugar dissolves completely.
- Whisk Filling: Remove the cream mixture from heat. Gradually whisk in the blended cottage cheese mixture in three additions, quickly combining after each addition to create a smooth, thickened filling.
- Portion and Chill: Pour the lemon-cream mixture evenly into six serving glasses or small jars. Place them in the refrigerator to chill for 4 to 6 hours or preferably overnight until fully set.
- Garnish and Serve: Once chilled and set, serve the lemon possets garnished with fresh raspberries, blueberries, and extra lemon zest for added flavor and visual appeal.
- Prepare Fresh Lemon Juice and Zest: Slice 6 lemons in half lengthwise. Using a knife, carefully slice around the outer edge between the flesh and skin of each half, then scoop out the pulp with a spoon into a bowl. Zest the bottom of each lemon half to create a flat spot and set the zest aside. Next, press the pulp through a citrus juicer and strain through a fine mesh sieve to remove seeds and pulp, measuring out 1/2 cup of fresh lemon juice for the recipe.
Notes
- Do not allow the cream to boil; heating until steamy is sufficient to dissolve sugar and mildly thicken the cream.
- Using full-fat cottage cheese and heavy cream ensures a creamy, rich texture.
- For best results, chill the posset overnight to fully set and develop flavors.
- Adjust sugar if you prefer a slightly less sweet dessert.
- Fresh lemon juice and zest provide a bright, authentic citrus flavor; avoid substitutes for best taste.
- The garnish of mixed berries provides a nice tart contrast to the creamy lemon posset.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
