Ingredients
Method
- Slice 3 of the lemons in half lengthwise. Using a spoon, carefully scoop out the flesh and juice, keeping the shells intact. Set the lemon halves aside — these will be your serving cups.4 lemons
- In a medium saucepan, combine the heavy cream, sugar, and the zest from the fourth lemon. Heat over medium, stirring occasionally, until it reaches a gentle simmer.2 cups heavy whipping cream, ½ cup granulated sugar, 1 tablespoon lemon zest
- Simmer for about 5 minutes, stirring occasionally so it doesn’t scorch. The mixture will slightly thicken and deepen in color.
- Muddle in the raspberries and mint leaves. Let everything simmer together for another 5 minutes, breaking up the berries as they soften.fresh mint leaves, 2 cups raspberries
- Pour the mixture through a fine mesh sieve into a heat-safe container. Press down to extract all the liquid and leave the seeds behind.
- Stir in the fresh lemon juice. This step helps the posset set into that signature silky texture.2 tablespoons fresh lemon juice
- Carefully pour the mixture into your prepared lemon halves (or ramekins if preferred).
- Lightly cover and refrigerate for at least an hour, or until fully set.
- Garnish each with a raspberry and a small mint sprig.
Nutrition
Calories: 377kcalCarbohydrates: 31gProtein: 4gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 24mgPotassium: 243mgFiber: 5gSugar: 23gVitamin A: 1201IUVitamin C: 52mgCalcium: 83mgIron: 1mg
Video
Notes
- The nutrition information provided here is meant as a rough guide, only. We are not licensed nutritionists.
