Vanilla and Lemon Posset
I made this dessert once years ago and then completely forgot all about it. That says more about my memory than the quality of this dessert. This could very well be the easiest dessert you’ve ever attempted and yet the result is elegant enough to tell your guests you spent hours on it. It’s soft and rich and refreshing. It’s also absolutely fantastic.
Recently I tripped over the recipe and it awakened my memory. I recalled a sweet, tangy and refreshing dessert and flavours that bounced ar ound on my tongue. It was a citrus delight to my senses and I had to make it. That’s just what I did.
I’ve had a few people ask me recently for a recipe that someone unfamiliar with the kitchen could handle. They wanted something quick and painless. They wanted something simple and delicious. This is that recipe. It’s guaranteed to put a smile on your face. It does exactly that to me.
This is the story of 3 ingredients that give you the taste of a lemon tart with the smooth consistency of Crème Brûlée. It’s a thickened cream treat and a citrus explosion tucked neatly in a ramekin. It’s also tonight’s dessert.
(recipe adapted from “3 chefs: The Kitchen Men”)
2 cups heavy whipping cream (35%)
2/3 cup granulated sugar
1/4 cup lemon juice, plus zest of 1 lemon
1 vanilla bean
Fresh fruit, for garnish
Icing sugar, for garnish
1. In a medium pot, combine cream, sugar, zest and vanilla and bring to a simmer. Stir occasionally to dissolve the sugar..
2. Remove from the heat and stir in the lemon juice. Remove vanilla bean and pour the mixture into 4 ramekins or cups and refrigerate for at least 4 hours.
3. Garnish with berries and a dusting of icing sugar. Serve.