This has to be the most decadent and the easiest dessert that I’ve ever made. With only 3 ingredients and about 10 minutes of hands-on time, it’s hard to believe the end result could be this tasty AND the technique is almost fool-proof.

When I saw this recipe on the stone soup blog with mouth watering pictures, I know I was going to make it very very soon. And the minute I saw I had some heavy cream leftover after making mango ice cream (recipe following soon), I made it and was not disappointed at all.

Recipe adapted from the Stone Soup blog:

Lemon Posset
Lemon Posset
Yum
Print Recipe
Servings Prep Time
46 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
46 serving 5 minutes
Cook Time
15 minutes
Lemon Posset
Lemon Posset
Yum
Print Recipe
Servings Prep Time
46 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
46 serving 5 minutes
Cook Time
15 minutes
Ingredients
  • 2 cups heavy cream
  • 2/3 cups sugar
  • 5 tbsps lemon juice
  • 1 tsp cardamom Ground (Elaichi)
Servings: serving
Instructions
  1. Whisk cream and sugar together and bring to a boil on medium heat.
  2. Simmer for 3 minutes.
  3. Turn off the heat and stir in lemon juice and elaichi. Cool for 10 minutes.
  4. Pour into individual ramekins or bowls. Chill for at least 6-8 hours or overnight.
Recipe Notes

Here's a Pictorial for making Lemon Posset.


 

 

 

 

 

 

Enjoy this refreshing, lemony dessert anytime of the day and any season of the year. I think this will be perfect dessert for summer bbq parties.

 

This goes to Aipi's Bookmarked Recipe Every Tuesday event - 36th edition.

 

 

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0 thoughts on “Lemon Posset-A Quick & Easy Summer dessert”

  1. I am all for a quick and tasty recipe- it looks delightfully yum with the refreshing lemon flavor n the creamy texture! Was wondering if the recipe would work with half n half instead of cream ..Thanks a lot for linking this to bookmark event :)US Masala

  2. Thank you all.Aipi, I’m not sure if the low fat content in Half-n-half will help in setting the posset. Let me know if you try it.Sharmi, I was worried about that too. But I think the high fat content in heavy cream (at least 35%) doesn’t let it cuddle, but makes it into this creamy pudding consistency once chilled, it’s pretty amazing how the state changes from liquid to semi-solid. Do try and let me know if you liked it.

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