You solely want three substances to make this conventional British dessert that dates again centuries – and it is really easy to organize.
4 lemon possets accomplished, you’ll be able to put them in glasses or ceramic pots to set – after which take pleasure in! (Picture: Katie Oborn) This text incorporates affiliate hyperlinks, we’ll obtain a fee on any gross sales we generate from it. Be taught extra
Brits adore a correct pudding — it is a custom that endures, and understandably so, as there’s nothing fairly as satisfying or pleasant as indulging in one thing candy and velvety following a predominant meal. I’ve incessantly opted for this zesty and refreshing dessert whereas consuming out, however I solely found a couple of days in the past simply how easy it’s to organize, requiring merely three substances.
I stumbled upon a recipe for lemon posset that natural farming firm Riverford had posted. They hailed it as “one of the crucial excellent desserts” in a Fb replace, prompting me to strive it myself. Having simply taken supply of a Riverford fruit and vegetable field containing some lemons, I merely wanted to supply two further substances — caster sugar and double cream. Certainly, these are the one substances genuinely required for a restaurant-quality lemon posset: lemons, double cream and caster sugar.
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I created a creamy dessert wealthy in citrus flavours – lemon posset (Picture: Katie Oborn)
No specialist kitchen equipment is important both, merely a sieve, two saucepans, a pair of spoons for stirring and 4 glasses or ramekins to switch the combination into.
I would all the time assumed lemon posset was a French creation, however its origins hint again to medieval England. Initially, the curdled dairy concoction was consumed in Center England as a therapy for colds and abdomen complaints.
These days it is hailed as “one in every of our favourites” by Riverford, and since “it comes collectively so merely”, I used to be keen to aim it — and the outcomes had been spectacular.
For this indulgent but easy pudding, you will solely have to allocate quarter-hour — and for those who select to strive it, I am assured that, like me, it is going to change into a daily dessert favorite in your family.
That is every little thing you will require for lemon posset, this recipe serves 4:
- Three lemons
- 500ml double cream
- 150g caster sugar
For “further deliciousness” the Riverford model topped their posset with “a crunchy, salted almond topping”. Nevertheless, “you needn’t hassle” as “it is pretty as it’s”, the meals consultants defined.
Riverford’s “cook dinner’s notes” additionally suggest incorporating different spice infusions, if desired, akin to “a few cardamom pods, contemporary bay leaf or refined grating of nutmeg” — all of which enhance superbly.
I opted to incorporate two cardamom pods as I am keen on the style and had a packet accessible — and this offered a pleasing further dimension.
Sieve the combination to make sure the sleek consistency of your lemon posset desserts – you’ll be able to see the cardamom seeds I added within the sieve too (Picture: Katie Oborn)
Technique
The Riverford (four-step) method is as follows:
1. Finely zest two of the lemons (I really zested all three of them for my dessert preparation).
Subsequent, juice all of them till you obtain 100ml of lemon juice (or 100g of juice if that represents a less complicated measurement technique).
Then, “add the zest and juice to a small saucepan pan with the sugar”, heat this mixture gently till the sugar has absolutely dissolved.
2. Pour the cream right into a separate saucepan. If incorporating any aromatics, “add them now to allow them to infuse”. I added two cardamom pod contents (not the husks) at this level.
Then, deliver the cream to a mild simmer, however guarantee it would not boil over.
Deliver the cream to a gently simmer (Picture: Katie Oborn)
3. Now, pour the nice and cozy sugar syrup into the cream, whisking as you pour.
4. Move the combination via a superb sieve right into a jug or lipped bowl after which “pour the combination evenly” between 4 small glasses.
Permit the 4 poured desserts to chill (I left them on the facet underneath a mesh meals cowl for an hour).
Then, cowl them effectively, and pop them into the fridge for at the least 4 hours to set (I left them until the next day).
Riverford’s model “added an optionally available nutty topping for some added texture”, which affords a “traditional pairing” just like a easy shortbread biscuit.
You may view the Riverford recipe if you would like so as to add the almond topping. That is one thing I will be making an attempt subsequent time.
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