Mary Berry’s Lemon Posset is a classic British dessert known for its creamy texture and bright, zesty flavor. With just three simple ingredients—cream, sugar, and lemons—this dessert is both easy to make and incredibly delicious. Perfect for a dinner party or a simple treat at home, lemon posset is a refreshing way to end any meal.
What is Mary Berry Lemon Posset Recipe?
Mary Berry’s Lemon Posset is a traditional British dessert made by simmering cream and sugar together, then adding fresh lemon juice to create a smooth, velvety custard. The acidity of the lemon juice naturally thickens the cream, resulting in a rich and creamy dessert with a tart citrus flavor. Served chilled, this dessert is often paired with shortbread or fresh berries.
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Why You Should Try This Recipe
- Simple Ingredients: With just three ingredients, this recipe is incredibly easy to prepare.
- Rich and Creamy: The combination of cream and sugar creates a luxurious, velvety texture.
- Bright and Refreshing: The lemon juice adds a tartness that balances the richness of the cream.
- Make-Ahead Dessert: Lemon posset can be made ahead of time and chilled, making it perfect for entertaining.
- Mary Berry’s Classic Touch: Known for her reliable and delicious recipes, Mary Berry’s lemon posset is a must-try for any dessert lover.
Ingredients Needed to Make Mary Berry Lemon Posset
- 600ml double cream (heavy cream)
- 150g caster sugar
- Juice of 2 large lemons (about 75ml)
- Zest of 1 lemon (optional, for garnish)
Equipment
- Medium saucepan
- Whisk
- Citrus juicer
- Fine sieve
- Serving glasses or ramekins
- Grater (for zest, if using)
- Cling film (for covering)
Instructions to Make Mary Berry Lemon Posset
- Heat the Cream and Sugar: Pour the double cream into a medium saucepan and add the caster sugar. Place over medium heat and stir until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 minutes, stirring occasionally.
- Add the Lemon Juice: Remove the saucepan from the heat and allow the cream mixture to cool slightly. Stir in the freshly squeezed lemon juice, mixing well until fully incorporated. The acidity of the lemon juice will cause the cream to thicken.
- Strain the Mixture: To ensure a smooth texture, strain the lemon posset mixture through a fine sieve into a pouring jug. This step removes any lemon pulp or undissolved sugar.
- Pour into Glasses: Carefully pour the mixture into serving glasses or ramekins, dividing it evenly. Allow the possets to cool at room temperature for about 30 minutes.
- Chill: Once cooled, cover the glasses with cling film and refrigerate for at least 2 hours, or until set. The possets should have a thick, custard-like consistency when ready to serve.
- Garnish and Serve: Before serving, optionally garnish with a little lemon zest or fresh berries for added color and flavor. Serve chilled and enjoy!
What Goes Well With Mary Berry Lemon Posset?
- Shortbread Biscuits: The buttery, crumbly texture of shortbread pairs perfectly with the smooth, creamy posset.
- Fresh Berries: Add a handful of fresh raspberries, blueberries, or strawberries on top for a burst of freshness.
- Mint Leaves: A sprig of fresh mint adds a pop of color and a refreshing contrast to the rich dessert.
- Lemon Zest: Garnish with a sprinkle of lemon zest for an extra zing of citrus flavor.
- Whipped Cream: A dollop of lightly sweetened whipped cream can add an extra layer of indulgence.
Expert Tips for Making the Best Mary Berry Lemon Posset
- Use Fresh Lemons: Freshly squeezed lemon juice is key to achieving the best flavor in your posset.
- Simmer Gently: Ensure the cream and sugar mixture simmers gently to avoid scorching and allow the sugar to dissolve properly.
- Chill Thoroughly: Make sure the possets are fully chilled and set before serving for the best texture.
- Strain for Smoothness: Straining the mixture before pouring it into glasses helps remove any lumps, ensuring a silky-smooth dessert.
- Avoid Overheating the Cream: Once the cream reaches a gentle boil, simmer it for just a few minutes. Overheating can cause the cream to curdle.
Easy Variations of Mary Berry Lemon Posset Recipe
- Citrus Twist: Substitute some of the lemon juice with orange or lime juice for a different citrus flavor.
- Berry Posset: Add a layer of berry compote at the bottom of the glasses before pouring in the lemon posset mixture.
- Lemon and Lavender: Infuse the cream with a few sprigs of lavender before adding the lemon juice for a floral note.
- Honey Posset: Replace the caster sugar with honey for a different sweetness and a more complex flavor.
- Ginger Lemon Posset: Add a hint of grated fresh ginger to the cream for a spicy kick.
Best Practices to Store Mary Berry Lemon Posset
- Refrigerate Immediately: Once the posset has cooled, cover and refrigerate it to allow it to set properly.
- Store in the Fridge: Lemon posset can be stored in the refrigerator for up to 3 days, making it a great make-ahead dessert.
- Serve Cold: Always serve lemon posset chilled for the best texture and flavor.
Best Practices to Serve Mary Berry Lemon Posset
- Serve in Clear Glasses: Serving in clear glasses allows the beautiful, pale yellow color of the posset to shine through.
- Garnish Just Before Serving: Add garnishes like berries, zest, or mint right before serving to keep them fresh and vibrant.
- Pair with Biscuits: Serve with a side of biscuits or shortbread for a textural contrast.
How Can I Make Mary Berry Lemon Posset Healthier?
- Use Light Cream: Substitute some of the double cream with light cream or half-and-half to reduce the fat content.
- Reduce Sugar: Decrease the amount of sugar by 25% for a less sweet version.
- Use Stevia or Honey: Replace the caster sugar with a natural sweetener like stevia or honey.
- Add Fresh Fruit: Serve with plenty of fresh fruit on the side to add fiber and nutrients to the dessert.
- Smaller Portions: Serve in smaller glasses to enjoy a lighter portion of this rich dessert.
Nutrition Value (per serving):
- Calories: 350
- Fat: 30g
- Carbohydrates: 20g
- Protein: 2g
- Sugar: 18g
FAQs
Can I make lemon posset with single cream?
Lemon posset is best made with double cream (heavy cream) because of its higher fat content, which is necessary for the dessert to set properly. Single cream does not have enough fat, which may result in a thinner, less stable posset.
How long does lemon posset take to set?
Lemon posset typically takes about 2 hours to set in the refrigerator. For the best results, allow the posset to chill for at least this amount of time, or even overnight, to achieve the perfect thick and creamy consistency.
Can lemon posset be made ahead of time?
Yes, lemon posset can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it an excellent choice for a make-ahead dessert, as it allows the flavors to develop and the posset to fully set before serving.
What is the difference between a posset and a mousse?
The main difference between a posset and a mousse lies in their texture and preparation. A posset is a simple dessert made by simmering cream and sugar, then adding citrus juice to thicken it into a smooth, custard-like consistency. Mousse, on the other hand, is lighter and airier, typically made by folding whipped cream or beaten egg whites into a flavored base, such as chocolate or fruit puree, to create a fluffy texture.
How do you thicken possets?
To thicken possets, ensure that you simmer the cream and sugar mixture for at least 3 minutes. The heat helps evaporate some of the liquid, concentrating the mixture. After simmering, add the lemon juice while the mixture is still warm. The acidity from the lemon juice will cause the cream to thicken naturally as it cools. For best results, chill the posset in the refrigerator for at least 2 hours to allow it to fully set.
Why hasn’t my lemon posset set?
If your lemon posset hasn’t set, it’s likely because the cream mixture wasn’t simmered long enough or the ratio of cream to lemon juice was incorrect. The cream needs to simmer for at least 3 minutes to thicken properly, and the acidity from the lemon juice is essential for setting the posset. Make sure you’re using double cream (heavy cream) with a high-fat content, as lower-fat creams won’t set as well.
Final Words
Mary Berry’s Lemon Posset is a simple yet elegant dessert that is sure to impress. With its silky-smooth texture and bright, tangy flavor, it’s the perfect way to end any meal. Whether you’re serving it for a special occasion or just as a treat for yourself, this classic dessert is both easy to make and utterly delicious. Give it a try and savor the refreshing taste of lemon in every spoonful!
More By British Baking Recipes
- Mary Berry Coconut Cake
- Mary Berry Red Velvet Cupcakes
- Mary Berry Lemon and Blueberry Cake
- Nigella Lawson Lemon Posset
Mary Berry Lemon Posset
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Dessert
- Method: No-bake
- Cuisine: British
Description
Mary Berry’s Lemon Posset is a traditional British dessert made by simmering cream and sugar together, then adding fresh lemon juice to create a smooth, velvety custard. The acidity of the lemon juice naturally thickens the cream, resulting in a rich and creamy dessert with a tart citrus flavor. Served chilled, this dessert is often paired with shortbread or fresh berries.
Ingredients
- 600ml double cream (heavy cream)
- 150g caster sugar
- Juice of 2 large lemons (about 75ml)
- Zest of 1 lemon (optional, for garnish)
Instructions
- Heat the Cream and Sugar: Pour the double cream into a medium saucepan and add the caster sugar. Place over medium heat and stir until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 minutes, stirring occasionally.
- Add the Lemon Juice: Remove the saucepan from the heat and allow the cream mixture to cool slightly. Stir in the freshly squeezed lemon juice, mixing well until fully incorporated. The acidity of the lemon juice will cause the cream to thicken.
- Strain the Mixture: To ensure a smooth texture, strain the lemon posset mixture through a fine sieve into a pouring jug. This step removes any lemon pulp or undissolved sugar.
- Pour into Glasses: Carefully pour the mixture into serving glasses or ramekins, dividing it evenly. Allow the possets to cool at room temperature for about 30 minutes.
- Chill: Once cooled, cover the glasses with cling film and refrigerate for at least 2 hours, or until set. The possets should have a thick, custard-like consistency when ready to serve.
- Garnish and Serve: Before serving, optionally garnish with a little lemon zest or fresh berries for added color and flavor. Serve chilled and enjoy!
