Lemon Posset

Somewhere between sexy Custard and sophisticated Panna Cotta, behind high-and-mighty Creme Brulee and tiny compared to Pudding, is Posset. She's a shy girl, often overlooked and too frequently thought of as a plain jane.

She's anything but.

Once you coax her out into the open, she's remarkable. She can dance, she can sing, she can cook and sew. She's the total package.


I'd never heard of Posset until a few days ago, when Sam did a post about it. It was love at first sight. I immediately whipped up two batches. One sugar-full for my lemon-loving Mr.W, the other using sugar substitute for me.

Nothing could be easier: simmer cream and sugar for three minutes, whisk in citrus juice, pour into serving containers and chill. It sets up firm like panna cotta, eats like a dream and makes you look like a rock star.

I served it in wine glasses with cookies on the side. Mr.W just went for the posset, ignoring the lonely gingersnaps meant to accompany. He gobbled it so fast I didn't need further proof of it's success--that is, until he started licking into the glass to get the last possible drop. I enjoyed mine with crushed sugar-free coconut cookies on top, which I thought were in perfect textural contrast.

Imagine the variations! Served in tiny pastry shells topped with whipped cream for little lemon pies. In ramekins dusted with Pop Rocks, drizzled with berry coulis or doused with your favorite booze. In glasses, simply served with cookies for dunking (or crushing over the surface, like I did). Or balsamic raspberries. Or in a martini glass with a pretzel rod stirrer. How about layered with lady fingers? Or nuts? Or fresh summertime blueberries? Made with other citrus juices, like lime, tangerine or blood orange. Infused with spices, like cinnamon, ginger or star anise.

The options are endless, from simple to elegant, suitable all year 'round.

This is a must try, my friends. Make some, and make it soon. You'll be so glad you did.



Lemon Posset
inspired by this recipe

1 cup heavy whipping cream
1/3 cup granulated sugar or sugar substitute (I used Whey Low powdered sugar substitute)
1/4 vanilla bean, scraped of seeds (discard bean husk, bury it in your sugar bowl, or add it to your homemade vanilla extract) (optional)
about 1 tablespoon grated lemon zest (optional)
2-3 tablespoons lemon juice (depending on how tart you like your desserts; I used a scant 3T)

Combine cream, sugar and vanilla bean seeds in a small, heavy saucepan and slowly heat, whisking occasionally, until you reach a simmer. Simmer three minutes, then remove from heat. Whisk in zest and juice. Cool 5 minutes, then transfer to serving glasses or ramekins. Top with plastic wrap and refrigerate for several hours until set. Serve as desired.