Lemon Posset is like a lemon custard, it's rich and creamy with a nice hit of citrus. It's a no bake dessert and you can prep early so it's ready to go in your fridge. I'm pairing it with a raspberry granita and charred pineapple for some extra flavour and texture.
Category
Dessert
Servings
4
Prep time
4 hours
Cook time
25 minutes
Lemon Posset is like a lemon custard, it's rich and creamy with a nice hit of citrus. It's a no bake dessert and you can prep early so it's ready to go in your fridge. I'm pairing it with a raspberry granita and charred pineapple for some extra flavour and texture. Great dessert for this Christmas.
Ingredients
-
½ pineapple, peeled
- 110g (½ cup) caster sugar
- 500ml (2 cups) double cream
-
zest and juice of 2 lemons
- 110g (½ cup) caster sugar
- 300ml water
- 300g frozen raspberries, thawed
-
juice of 1 lemon
Posset
Granita
Directions
Posset
Combine the sugar, cream and lemon zest in a medium saucepan over medium-high heat. Stir until the sugar dissolves and the mixture comes just to a boil.
- Reduce the heat to low and simmer for 2 minutes. Remove from the heat and allow to cool for 10 minutes.
- Strain the lemon juice (you should have 125ml/½ cup) then mix through the cream until smooth. Divide mixture between 4 serving bowls or glasses and refrigerate for 4 hours, but ideally overnight.
Granita
Combine the sugar and water in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer for 5 minutes. Set aside to cool completely.
- Process the raspberries and lemon juice in a food processor until smooth. Press the puree through a fine sieve and discard the seeds.
- Combine the puree and the cooled syrup, then pour into a shallow baking dish 20 x 30cm. Freeze for 2 hours, or until partially solid.
- Use a fork to scrape across the surface starting at the edges and roughly break up the mixture. Return to the freezer then repeat the process 2 more times, every 30 minutes, then freeze until firm.
Grill the pineapple
Preheat the BBQ grill over high heat. Cut the pineapple into 2cm thick slices.
- Grill the pineapple for 5-6 minutes on each side until you have a really good charr. Transfer to a tray to cool completely.
Assemble and serve
Chop the pineapple into small pieces. Sprinkle a few spoonfuls of pineapple over the tops of each lemon possets.
- Scrape the granita with a fork one last time to break up the crystals again, then spoon over the top of the pineapple. Serve immediately.
Recipe notes
Cook support
The acidity of the lemon juice reacts with the cream to set it once refrigerated, so measure the lemon juice to make sure you use enough. You can also strain the mixture before setting to remove the zest if you prefer a smoother finish.
Substitutions
The fat content in the cream is essential for a thick posset, so do not substitute for a low fat option.For the granita you could try frozen strawberries or blackberries if you prefer.
Storage
This is best stored covered in the fridge to avoid the posset taking on any other flavours or smells from the fridge.
Serving ideas
We have gone with a bright raspberry granita and charred pineapple for the summer BBQ feel, but you could go with a biscuit to add some crunch to serve with the posset such as a ginger snap or even toasted nuts with fresh berries.
FAQs
Can I make this dish ahead of time? The posset and granita should be made the day ahead of serving, and the pineapple can be grilled and chilled ahead of time.
Can I freeze it? The posset should not be frozen.
