Saltcraft / Recipes / International
No. 32International · Dessert

Lemon Posset with Raspberries & Mint

Dessert at a best friend's very bougie birthday dinner, right after the short ribs. A little cream, sugar and lemon become a silky, beautifully tart dessert. Make it the day before, pop it in the fridge and add the berries just before serving. No eggs, no gelatin, and it looks like you tried much harder than you did.

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Lemon posset in a glass coupe topped with two raspberries and a mint leaf, a glass of white wine behind
Shot on my phone, mid birthday dinner.No. 32
Makes
8 small servings
Hands-on
15 min
Chilling
6 hr to overnight
Season
Year-round

Method

  1. Heat the cream. Combine the cream, sugar, lemon zest and salt (if using) in a saucepan with plenty of room for bubbling. Heat gently, stirring until the sugar dissolves.
  2. Simmer for 3 minutes. Bring to a gentle, steady simmer and cook for 3 minutes, stirring often. Watch closely so it doesn't boil over.
  3. Add the lemon. Take it off the heat and let it stand for 5 minutes. Stir in the lemon juice and the vanilla, if using.
  4. Strain and portion. Pour through a fine-mesh sieve into a jug, then divide between 8 small glasses or ramekins.
  5. Chill. Refrigerate for at least 6 hours, preferably overnight, until set. Cover once cool.
  6. Finish. Just before serving, add a few raspberries and a small mint leaf.

From my kitchen

  • The important bit. Full-fat whipping cream and freshly squeezed lemon juice. The lemon is what sets the cream, with no eggs or gelatin, so this is not the place for bottled juice or lighter cream.
  • Use a bigger pot than you think. Simmering cream climbs fast.
  • Make it the day before. It needs at least 6 hours to set, and it's at its best overnight. Berries go on at the last minute so they stay fresh.

For the kids

A small juice glass is plenty for little ones. It's rich and tart, so a little goes a long way.

Lemon posset with raspberries and mint, a glass of white wine behind it
Berries on at the last minute.No. 32

To drink

Easy A glass of Prosecco.

A step further A small pour of Niagara Vidal icewine. Sweet against tart, and very Canadian.

Zero proof Sparkling water with a twist of lemon and a few crushed raspberries.

Richly yours, H

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