The Easiest Dessert You'll Ever Make

SCRAPS #18: 4-ingredient fruity lemon posset

Posset started as a British hot drink made with milk and honey, sometimes spices, curdled with wine or ale. The drink was often used as sleep aid or as remedy for colds. Later, the recipe transitioned to a thickened sugar, acid, and cream mixture, which is what we serve today, as a chilled dessert.

The dessert is ridiculously easy to make, and it doesn’t require turning on your oven which is always a plus during these hot summer days. You essentially boil cream and sugar together, and mix in a splash of lemon juice at the end. Allow it to set in the fridge for a few hours, and you’ll be left with a custardy, tangy, luscious cream cup. The texture is a mixture between smooth pudding, Greek yogurt and a really soft, silken tofu. Posset is a great alternative to desserts like panna cotta, that tend to use gelatin as a thickening/setting agent.

I love pairing it with fresh, sweet, bright, and tart fruits like berries, pineapple and passion fruit for another layer or flavor and sweetness. Can’t wait to see your versions of this recipe!

RECIPE

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Chill Time: 3 to 4 hours

INGREDIENTS

POSSET

• 2 cups heavy cream

• 1/3 cup sugar

• 2 tablespoons lemon juice

TOPPING

• 2 handfuls of any fruit

  • strawberries, blueberries, raspberries, passion fruit, pineapple, apricot, etc.

• 1 to 2 tablespoons sugar

• 1 tablespoon lemon juice

INSTRUCTIONS

1. Bring the heavy cream and sugar to a boil, in a saucepan over medium heat. Gently stir using a spatula, to prevent it from sticking to the bottom. Don’t use a whisk, we’re not looking to incorporate any air in the mixture.

2. Once it came to a boil, remove off the heat and add lemon juice. Swirl it around 3 or 4 times using a spatula. Try to avoid overmixing. The mixture will visibly thicken in a matter of seconds.

3. Pour the mixture in four serving glasses or mugs. Tap the glass or mug on the table/counter to get rid of any air bubbles. Cover with plastic wrap and allow to set in the fridge for 3 to 4 hours.

4. For the fruit topping, combine the chopped fruits, sugar and lemon juice. Set aside for 2 minutes. Scoop the topping over the posset. Serve right away.