Lemon Posset is a lovely, light-ish finish to a meal. It, also, happens to have been a favorite of Queen Elizabeth II. While anything favored by the queen may sound daunting, it’s, actually, extremely easy to prepare. Bonus: there are only 4 ingredients!
NOTE: It’s best to make this a day or two ahead of serving time to allow it to firm up to a creamy texture.
Ingredients
- 714g (3 cups) heavy cream
- 199g (1 cup) granulated sugar
- 8g (1.5 T) PACKED lemon zest – don’t be stingy!
- 113g (9 T) lemon juice
TIP: If you have a kitchen scale, this step will save you time. Weigh your EMPTY saucepan. To this number add 755g. Write this number down so you don’t forget it. This is the number you’re going to reduce the mixture down to.
Into a large saucepan, add the cream, sugar, and zest.
Over medium heat bring mixture to a rolling boil, stirring now and then. Keep an eye on it so the mixture doesn’t boil over. Adjust the flame as needed.
Boil down to as close to 755g (3 cups) as you can. If you’re using my above mentioned tip, after about 5 minutes weigh the mixture plus the saucepan to get a sense of how close you are to the weight of your saucepan plus 755g (you wrote down this number, I hope!) Return the pan to the burner and continue to boil the liquid, weighing every few minutes until you reach your target weight. This takes about 8-12 minutes.
If you don’t have a scale, you’ll have to keep pouring the liquid into a measuring cup until you reach 3 cups (700ml). Remove pan from heat.
Stir in the lemon juice. Let set 20 minutes.
Strain cream mixture into a container with a spout (to make pouring easier). Use a spatula or spoon to scrape the sieve’s sides and bottom. This will assist the straining process. Don’t forget to scrape the mixture off the bottom of the sieve into the bowl.
Discard the solid remains left in the strainer.
Then pour even amounts of the Lemon Posset into 4 indivual serving containers. NOTE: Don’t pour into one large bowl – it may not set properly. Cover and chill at least 5 hours. I strongly suggest making it a day or two before serving.
Look how it thickened after a long chill – yum!!!
When it comes to lemon desserts, I want to know I’m eating lemon! No faint hint of flavor for me – bring it on!!!
Using a pastry brush, paint the interior of the pan, getting deep into the crevasses. (I’m going to be buying a new bundt pan soon!)
In a small bowl, combine the zest with 3 T lemon juice. Let set 15 minutes.
Combine the 3 cups flour, baking powder, baking soda, and salt. Set aside. 
In a small bowl, lightly beat together the eggs and yolk.
Pour approximately half of the eggs into the butter/sugar, and beat until just incorporated. Pour in the rest of the eggs and beat in. 
Combine the buttermilk, vanilla, and lemon zest/lemon juice. 
On low speed, beat approximately 1/3 of the flour mixture into the batter just until incorporated. Add in 1/2 of the liquid mixture and beat in. Beat in 1/2 of the flour mixture, then the remaining liquid. Finally, beat in the last of the flour mix. Don’t overmix – beat until flour has been incorporated and no loose flour shows. 
Pour batter into prepared bundt pan. (I cover the hole to prevent spillage – just be sure to remove it before baking – I speak from experience.) Smooth batter.
Bake about 45 minutes at 350º F. Check for doneness with a toothpick. Remove from oven and let set in pan for 10 minutes before removing to a wire rack. 
While cake is still in the pan, make the glaze. To make glaze, sift powdered sugar to remove lumps. Stir the sugar with 1 T milk or buttermilk, and 2 T lemon juice. You want the glaze to pour, but not so thin it runs off the cake. Adjust thickness of glaze by adding more sugar to thicken or more lemon juice to thin out.
Vegetarian Cooking For Carnivores BLOG 