Description
Lemon Posset is a creamy, tangy British dessert featuring a smooth blend of cottage cheese, fresh lemon juice, zest, and vanilla, combined with rich heavy cream and cane sugar. This no-bake chilled dessert is garnished with fresh raspberries, blueberries, and extra lemon zest, making it a refreshing treat perfect for warm weather or any time you want a light, citrusy indulgence.
Ingredients
Main Ingredients
- 1 cup 4% cottage cheese (Daisy brand recommended)
- 1 Tablespoon lemon zest (from approx. 2 lemons, plus extra for garnish)
- 1/2 cup fresh lemon juice (from approx. 4 lemons)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup cane sugar
- 1/8 teaspoon fine sea salt
Garnish
- 1 cup raspberries
- 1 cup blueberries
- Extra lemon zest for garnish
Instructions
- Blend Cottage Cheese: In a blender, combine the cottage cheese, lemon zest, lemon juice, and vanilla extract. Blend for 2 minutes until the mixture is smooth and creamy. Pause as needed to scrape down the sides to ensure everything is evenly blended. Set this mixture aside for later use.
- Heat Cream: In a medium-sized pot, whisk together the heavy whipping cream, cane sugar, and fine sea salt. Heat over medium-low heat for about 5 minutes, stirring occasionally, until the mixture is steamy but not boiling. This step dissolves the sugar and prepares the cream for combining with the cheese mixture.
- Whisk Filling: Remove the pot from heat. Gradually whisk the blended cottage cheese mixture into the heated cream in three additions, quickly stirring after each addition to fully incorporate the mixtures.
- Portion and Chill: Pour the combined lemon-cream filling evenly into six glasses or small jars. Place these in the refrigerator and chill for 4 to 6 hours, or overnight, until the posset is set and chilled thoroughly.
- Garnish and Serve: Just before serving, top each posset with fresh raspberries, blueberries, and an extra sprinkle of lemon zest for a bright and colorful presentation.
- Prepare Lemons for Juice and Zest: Slice six lemons in half lengthwise. Carefully slice around the outer edge of each half to separate the skin from the flesh. Use a spoon to scoop the pulp into a bowl and set aside.
- Zest Lemons: Zest the bottom of each lemon half to create a flat spot and collect zest for use in the recipe, reserving extra for garnish.
- Juice Lemons: Using a citrus press, squeeze the juice from the lemon pulp that was set aside. Strain the juice through a fine mesh sieve to remove seeds and pulp. Measure out 1/2 cup of fresh lemon juice to use in the recipe.
Notes
- Ensure the cream is heated to steaming but not boiling to avoid curdling when mixing with the cottage cheese.
- For smoothest texture, use a high-powered blender to fully puree the cottage cheese.
- Chilling the posset for at least 4 hours is essential for proper setting and optimal taste.
- Fresh lemon zest and juice provide the best bright citrus flavor; avoid bottled lemon juice.
- The dessert can be prepared a day in advance and stored covered in the refrigerator.
- Serving in clear glasses allows the creamy layers and vibrant garnishes to shine visually.
