Lemon Posset with Fresh Raspberries

Ingredients

Equipment Needed

• •Medium heavy-bottomed saucepan
• •Microplane or fine grater
• •Fine-mesh strainer
• •Six 4-ounce ramekins, cups, or small glasses
• •Whisk

Instructions

1. 1

   Prepare your vessels

   Set out six small ramekins, teacups, or wine glasses. Anything that holds about four ounces will work. Simple vessels are best. The posset is the star.

   Vintage teacups from a thrift store make lovely serving pieces and cost almost nothing. The imperfection is part of the charm.
2. 2

   Zest the lemons

   Wash your lemons and zest them before juicing. Use a microplane and work in short strokes, rotating the fruit. You want only the bright yellow outer layer, not the bitter white pith beneath. The oils in the zest carry the true essence of the fruit.

3. 3

   Heat cream and sugar

   Pour the cream into a medium saucepan. Add the sugar and lemon zest. Set over medium heat and stir occasionally until the sugar dissolves and the mixture comes to a gentle boil. Small bubbles will appear around the edges first, then the surface will begin to move. Let it boil for exactly two minutes. This concentrates the cream slightly and helps the posset set properly.

   Watch the pot. Cream boils over quickly and makes a terrible mess. Keep the heat moderate and stay close.
4. 4

   Add lemon juice

   Remove the pan from heat and let it sit for one minute. Strain the fresh lemon juice through a fine mesh strainer to catch any seeds or pulp, then pour it into the cream in a slow, steady stream while whisking gently. The mixture will thicken slightly as the acid begins its work. This is the magic happening.

5. 5

   Pour and chill

   Divide the mixture evenly among your vessels. Work quickly while the cream is still warm and pourable. Cover each with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Refrigerate for at least four hours, or overnight. The posset is ready when it holds a gentle wobble but does not slosh.

   Overnight is better than four hours. The texture becomes silkier and the lemon flavor deepens as it rests.
6. 6

   Top and serve

   Remove the possets from the refrigerator about ten minutes before serving. Peel away the plastic and arrange fresh raspberries on top. A small handful per portion is enough. Finish with the smallest pinch of flaky sea salt if you like. The salt makes the lemon sing. Serve cold, with small spoons.

Chef Tips

• •Buy your lemons from a farmers market if you can. The difference between a sun-ripened local lemon and one shipped across the country is vast. You will taste it.
• •The fat content of your cream matters. Use heavy cream with at least 36% butterfat. Lighter creams will not set properly and you will have expensive lemon soup.
• •If raspberries are out of season or look tired, do not use them. A posset is beautiful on its own. Or top with whatever fruit is at its peak: sliced strawberries, blackberries, or thin segments of blood orange in winter.
• •This is a make-ahead dessert, which makes it perfect for dinner parties. The work happens the day before. You arrive at the table calm.
• •Save your squeezed lemon halves. Drop them into a pitcher of water for the table, or freeze them for cleaning your cutting boards.

Advance Preparation

• •Possets can be made up to three days ahead and kept refrigerated. The texture actually improves after the first day.
• •Add raspberries only just before serving. They will weep and soften if left sitting on the cream.
• •Do not freeze. The texture breaks down and becomes grainy.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)