Lemon Posset With Berries Recipes

LEMON POSSET BY MARY BERRY

Lemon Posset by Mary Berry image

Mary Berry's classic lemon posset - a delicious, creamy and zesty dessert that's perfect to serve at a dinner party and easily made in advance. This dessert is so elegant but really packs a citrus punch. Lemon Possets contain only 3 ingredients!

Provided by Amy Treasure

Categories Dessert

Time 4h10m

Number Of Ingredients 3

Ingredients

3 lemons
600 ml double cream
150 g caster sugar

Steps:

Zest and juice three lemons
Pour 600ml double cream into a large saucepan and add 3/4 of the lemon zest and 150g caster sugar
Bring to the boil stirring continuously then simmer for 3 minutes
Remove from the heat and allow to cool slightly then whisk in the lemon juice
Transfer to a glass jug and pour into serving dishes
Cover with clingfilm and refrigerate for 4 hours (or overnight)
When you're ready to serve - sprinkle over the remaining lemon zest and a couple of lemon thyme leaves if you're feeling fancy!
Serve with shortbread biscuits

Nutrition Facts : Calories 457 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1 grams, Sodium 39 grams sodium, Sugar 26 grams sugar, UnsaturatedFat 0 grams unsaturated fat

LEMON POSSET

Lemon Posset image

This easy lemon posset takes only minutes to make and can be flavored with other ingredients. It's a cold, thickened cream dessert popular in the U.K.

Provided by Elaine Lemm

Categories Dessert

Time 4h15m

Yield 6

Number Of Ingredients 4

Ingredients

2 large unwaxed lemons
2/3 cup caster sugar, or superfine sugar
2 cups double cream, or heavy cream
Garnish: 1 cup fresh raspberries

Steps:

Enjoy.

Nutrition Facts : Calories 375 kcal, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 3 g, SaturatedFat 18 g, Sodium 22 mg, Sugar 26 g, Fat 29 g, ServingSize Serves 6, UnsaturatedFat 0 g

LEMON POSSET

Lemon Posset image

This is the easiest lemon dessert I have ever made, it uses only three ingredients and will always impress guests.

Provided by MARLENE28

Categories World Cuisine Recipes European UK and Ireland English

Time 5h15m

Yield 5

Number Of Ingredients 4

Ingredients

3 cups heavy cream
1 ¼ cups white sugar
3 lemons, juiced
3 tablespoons additional heavy cream for topping

Steps:

In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

Nutrition Facts : Calories 729.9 calories, Carbohydrate 61.2 g, Cholesterol 207.9 mg, Fat 56.3 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 35 g, Sodium 59.6 mg, Sugar 50.1 g

LEMON POSSET WITH BERRIES

Lemon Posset With Berries image

Make and share this Lemon Posset With Berries recipe from Food.com.

Provided by onlyonecannoli

Categories Frozen Desserts

Time 42m

Yield 2 Cups, 8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups heavy cream
2/3 cup granulated sugar
1 tablespoon fresh lemon zest
6 tablespoons fresh lemon juice, about 2 lemons
1 cup raspberries or 1 cup blueberries

Steps:

Combine cream, sugar, and zest in medium sized heavy saucepan and bring to a boil. Continue to boil for 10-12 minutes, stirring frequently making sure a sugar has dissolved. If mixture begins to boil over, remove momentarily from heat.
Remove from heat, add lemon juice and allow to cool, a skin will form on top. Strain mixture through a fine mesh sieve, discarding zest. Carefully pour evenly into 8 small espresso sized cups.
Place cups on a small baking sheet and refrigerate uncovered for 2-3 hours. Plastic wrap may be used to cover after 3 hours. Garnish with berries before serving.

Nutrition Facts : Calories 280.6, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 23.1, Carbohydrate 21.1, Fiber 1.1, Sugar 17.7, Protein 1.4

LEMON-VANILLA BEAN POSSET WITH RASPBERRIES

Lemon-Vanilla Bean Posset with Raspberries image

In medieval times, posset was a drink made from curdled milk and wine; its modern iteration is a silken custard of cream, sugar and lemon juice. We know there is a scientific explanation for the way the lemon sets the cream and sugar, but we think that a dessert like this, from so few ingredients and in just 15 minutes, is just magic. It does need to set, though; chilled for 3 hours it is just spoonable, overnight, it's firmer and equally spectacular. And if you have it on hand, put some orange zest into the cream before scalding it, and then strain it out before pouring the cream over the berries.

Provided by Food Network Kitchen

Categories dessert

Time 3h15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup raspberries
2 1/2 cups heavy cream
1/2 cup plus 1/2 teaspoon sugar
1 vanilla bean
1/4 cup freshly squeezed lemon juice (about 2 lemons)

Steps:

Reserve 4 berries for garnish and divide the remaining berries among four 8-ounce mason jars or tempered glasses.
Put 2 cups of the cream and 1/2 cup of the sugar in a small saucepan. Split the vanilla bean, scrape the seeds into the cream and drop in the bean halves. Bring the mixture to a boil over medium to medium-high heat and boil for 4 minutes, stirring occasionally and taking care that it doesn't boil over (which can happen really easily). Remove from the heat, discard the vanilla bean halves and stir in the lemon juice.
Divide the cream among the glasses (the berries will float up to the top). Refrigerate until set, at least 3 hours or overnight.
Before serving, gently whip the remaining 1/2 cup cream with the remaining 1/2 teaspoon sugar, and dollop over the possets. Top each serving with one of the reserved raspberries. (If you serve the possets the next day, you can let them warm for 20 minutes or so at room temperature before serving.)

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