Lemon Posset
Most puddings use eggs or cornstarch for thickening, but this classic British dessert uses lemon juice, which makes it even easier to make.
Photography by Marcus Nilsson
Recipe by Nikki Bidun and Olivia Acosta, stars of Top Chef on Universal Kids
Start to Finish: 40 minutes (plus 3 hours for chilling) | Servings: 6 |
Ingredients
2 cups heavy cream
2/3 cup sugar
1 tbsp. lemon zest plus 6 tbsp. juice (from 2 lemons)
1 1/2 cups fresh blueberries
Preparation
1. In a medium saucepan, bring the cream, sugar, and lemon zest to a boil, stirring until the sugar dissolves, 8 to 10 minutes. Remove from heat. Stir in the lemon juice. Let cool slightly, about 20 minutes.
2. Strain the cream into a medium bowl or small pitcher. Divide evenly among six 4-oz. ramekins or bowls. Refrigerate, uncovered, until set, about 3 hours. Let sit for 10 minutes at room temperature. Top the possets with the blueberries.
