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Ina Garten's English Lemon Posset
Ina Garten said “This is crazy easy to make”.
Servings
6
Total Time
3
hours
hrs
40
minutes
mins
Ingredients
3
cups
heavy cream
1
cup
plus 2 tablespoons sugar
1
tbsp
lemon zest
(2 to 3 lemons)
¼
tsp
kosher salt
⅓
cup
emon juice
4
tbsp
limoncello liqueur
1
cup
fresh raspberries
1
cup
fresh strawberries
sliced
Metric
-
US
Instructions
Combine the cream, 1 cup of the sugar, the lemon zest, and salt in a medium saucepan
Bring to a boil over medium-high, stirring with a wooden spoon to dissolve the sugar
Lower heat to a vigorous simmer and cook for 6 minutes, without stirring
Watch the mixture carefully. If it begins to boil up toward the edge, take the pan off the heat for a few seconds before continuing to simmer
Off the heat, stir in the lemon juice and 2 tablespoons of the limoncello
Set aside for 20 minutes to cool
Strain the mixture through a fine-mesh sieve into a 4-cup glass measuring cup, pressing on zest to release as much liquid as possible
Discard the zest
Divide mixture evenly among six glasses or bowls
Refrigerate, uncovered, 3 hours or until firm
Or cover with plastic wrap and refrigerate for up to 3 days
Thirty minutes before serving, combine raspberries, strawberries, the remaining 2 tablespoons sugar and limoncello in a bowl and allow to macerate
To serve, spoon the berries and their juices onto the custards
Notes
Zest the lemons with a rasp. Cold, firm lemons are easier to zest than soft ones.
Course:
Sweets and Desserts
Keyword:
christmas, desserts, lemon posset, sweets and desserts