Lemon Posset with Berries

This classic English specialty transforms cream, sugar, and lemon into a lush pudding with clear citrus flavor. It’s the easiest dessert you’ve never made.

A cookbook recipe exclusively for ATK Essential members from The Complete Summer Cookbook

YIELD 6

TIME 35 minutes, plus 3½ hours chilling

The Complete Summer CookbookA cookbook recipe exclusively for ATK Essential members from The Complete Summer Cookbook

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Rasp Graters

Before You Begin

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This dessert requires portioning into individual servings. Reducing the cream mixture to exactly 2 cups creates the best consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount. Do not leave the cream unattended, as it can boil over easily.

Instructions

1.

Combine cream, sugar, and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.

2.

Remove saucepan from heat and stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses.

3.

Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish with berries and serve.

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