LEMON & BASIL POSSET
A lemon posset is a silky, zingy British dessert made from just three pantry heroes being cream, sugar and lemon. It looks like a delicate custard but is not thickened with eggs or gelatin, instead it sets into a luxuriously smooth, spoonable pudding with a bright citrus tang and a wobbly, glossy surface. Traditionally served chilled in small glasses or ramekins (my preference being the hollowed out lemon skins meaning much less washing up), posset is celebratory in feel despite its humble ingredients, with my addition of basil giving it a unique twist that adds fragrance and a basil undertone with each bite.
Posset dates back to medieval England where it began as a warm, spiced curd drink used as a restorative. By the 17th century it evolved into the chilled dessert we know today. The setting magic is purely chemical, when the acidic lemon juice is added to hot cream, the acid lowers the pH and causes milk proteins (mostly casein) to partially denature and coagulate. Those protein molecules unfold and link together, forming a fine network that traps fat and water, thickening the mixture as it cools into a stable gel. Sugar plays a supporting role by sweetening and slightly modifying texture, but no eggs or thickeners are needed, the acid plus cream combo does the heavy lifting.
LEMON & BASIL POSSET
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LEMON & BASIL POSSET 〰️
Start recipe the night before for best results.
Time: 30 minutes hands on + overnight chilling
Serves: 12
4 lemons
600ml double cream
150gm caster sugar
1 big bunch basil
Optional: extra caster sugar to brûlée the tops
Prep the lemon by cutting in half longways with the grain and then using a small sharp knife cut around where the flesh meets the pith about half a centimetre in. Using a strong spoon, cut into the flesh scooping it all out and placing into a sieve sitting above a bowl. Do this to all four lemons, before squeezing all the juice out of the lemon flesh through the sieve into the bowl. Toss the flesh remains and place juice to the side.
Level the lemon halves, by slicing a super thin cut on the bottom of the half so they sit properly and level. Reserve the little lemon zest pieces to the side. Wash the basil, and reserve some small basil leaves for the garnish later on.
In a large pot add in the double cream, caster sugar, fresh basil stalks and leaves and the leftover lemon zest pieces. Place on low-medium heat and bring up to a simmer. The cream will loosen as it gets hot, and you want to gently heat the cream to allow the basil to infuse, making sure to not let the basil turn to black, just wilt into a dark green. Once simmering lower heat being bringing up to a simmer for a second time, making sure sure to stir as you go.
Once cream is simmering for the second time, quickly whilst hot, pour through a sieve into the bowl of lemon juice and mix together quickly. Set the gutted lemon halves on a tray and pour the posset cream into the halves until just under the top. Place in fridge for minimum 4 hours, preferably overnight or until set and firm. With the leftover posset I like to fill fancy tea cups with it as extras.
Once chilled top with caster sugar and torch with a flame for a brûlée top or add a fresh basil leaf sprig to garnish and enjoy as is.