Equipment
* optional
Ingredients
Lemon Posset
- 450 ml heavy cream
- 130 g caster sugar
- 60 ml lemon juice, freshly squeezed
- 4 g lemon zest, finely grated
Macerated Peaches
- 300 g fresh peaches, peeled and diced
- 15 ml lemon juice, freshly squeezed
- 15 g caster sugar
- 5 g fresh basil, chiffonade or finely shredded
Nutrition (per serving)
Method
Zest one lemon to yield about 4 grams of zest, and juice the lemons to yield 60ml of fresh juice. Keep the juice and zest separate.
In a medium saucepan, combine the heavy cream, 130g of caster sugar, and the lemon zest. Place over medium heat.
Bring the mixture to a gentle boil, stirring frequently to ensure the sugar dissolves. Once boiling, allow it to boil for exactly 3 minutes, adjusting the heat as necessary so it does not boil over.
Remove the saucepan from the heat immediately. Pour in the 60ml of lemon juice and whisk gently until combined.
Pour the hot cream mixture through a fine-mesh sieve into a heatproof jug to remove the lemon zest and any cooked protein particles.
Carefully divide the strained posset mixture evenly among 4 ramekins or dessert glasses.
Allow the ramekins to cool to room temperature (about 20C/68F), then loosely cover with plastic wrap and transfer to the refrigerator. Chill for at least 4 hours until completely set.
About 30 minutes before serving, combine the diced peaches, 15ml of lemon juice, 15g of caster sugar, and shredded basil in a mixing bowl. Toss to coat and leave to marinate at room temperature.
Spoon the macerated peaches and their syrupy juices evenly over the chilled possets just before serving.
Chef's Notes
- The magic of posset lies in the chemical reaction between the acid of the lemon juice and the high fat and protein of the heavy cream. Ensure your cream is at least 36 percent fat, or the acid will cause it to curdle rather than set smoothly.
- Boiling the cream for exactly 3 minutes is a critical technical step. This reduces the water content, concentrating the fats and guaranteeing a firm, custard-like set without needing gelatin or eggs.
- Always strain the posset base before pouring it into your serving glasses. This removes the spent zest and any tiny cooked protein particles, resulting in a glass-like finish on the palate.
- Macerating the peaches draws out their natural juices through osmosis, creating a bright syrup that perfectly balances the rich, dense cream of the posset.
Storage
Refrigerator: 3 days — Store possets covered tightly to prevent them from absorbing fridge odors. Macerated peaches are best made fresh on the day of serving.
