Lemon Posset

Lemon Posset Imperial
5
0
5
By Chef Eddy Van Damme
Prep Time:
25m
Yield:
4-5 servings
Plan for:

3-4 hours to overnight chill time

Your guest will ooh and ahh over the silky-smooth lemon custard that took you no time to prepare. With this Lemon Posset, a little magic happens here, lemon juice automatically thickens the cream without the use of eggs or starch resulting in ultimate creaminess.

Rate it yourself
Products Used
Extra Fine Granulated Pure Cane Sugar Bag
Tested by Chef Eddy
Tested by Imperial
Ingredientes

Ingredients

  • 2 cups (480g) heavy cream
  • 3/4 cup (150g) Imperial Sugar Extra Fine Granulated Sugar
  • 6 large basil leaves (optional)
  • 1 tablespoon lemon zest
  • 5 tablespoons (75g) lemon juice
  • Raspberries, lemon zest, and small basil leaves, as desired for decoration
Ingredientes

Directions

  1. In a saucepan bring cream and sugar to a boil. Remove from heat. Add basil leaves if using and lemon zest. Cover and infuse for 5 minutes.
  2. Add lemon juice and let sit for 15 minutes.
  3. Remove basil leaves if used and pour mixture in 4-5 glasses.
  4. Place in the refrigerator for 3-4 hours or overnight.
  5. Decorate as desired.
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