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Mary Berry Lemon Posset Recipe

Mary Berry Lemon Posset Recipe

Mary Berry's lemon posset is the most elegant dessert you can make with three ingredients — sharp, creamy, and completely magical.
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Prep Time 10 minutes
Cook Time 10 minutes
Setting Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 Portions
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 600 ml double cream
  • 150 g caster sugar
  • Juice of 3 large lemons approximately 80ml — freshly squeezed
  • Zest of 2 lemons optional
  • To Serve:
  • Fresh raspberries or blueberries
  • Thin shortbread biscuits
  • Fresh mint sprig
  • Lemon zest curl

Method
 

  1. Place cream, sugar, and lemon zest in a medium saucepan. Heat over medium heat, stirring, until sugar dissolves and cream begins to simmer at the edges.
  2. Simmer gently for exactly 3 minutes, stirring regularly. Do not boil vigorously.
  3. Remove from heat. Add lemon juice all at once. Stir gently to combine.
  4. Cool 5 minutes. Pour through a fine sieve into 6 small glasses or ramekins.
  5. Cover loosely with cling film. Refrigerate overnight minimum.
  6. Remove from fridge 20 minutes before serving. Top with fresh berries, mint, and lemon zest. Serve with shortbread alongside.

Notes

Use fresh lemon juice only — bottled gives a flat result.
Measure the lemon juice accurately — 80ml is the calibrated amount for this recipe.
Simmer for exactly 3 minutes — time it.
Add lemon juice off the heat — not while still on the hob.
Refrigerate overnight for the best set.
Serve with shortbread — it is the perfect pairing.
Stores in fridge for up to 3 days. Do not freeze.
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