Lemon Posset is a classic dessert, adored for its simplicity and flavor. Traditionally made with just cream, sugar, and lemons, this British treat has been enjoyed for centuries.
But today, I'm introducing you to a special twist on the classic recipe that takes it to new heights of creaminess and silky texture. This amazingly refreshing dessert with cream cheese, heavy cream and white chocolate is perfect to eat both refrigerated or frozen!
If you love lemons and need a more special occasion dessert, I recommend you to try the Lemon Tiramisu or the Lemon Mascarpone Cake.
What kind of recipe is that
You may ask first what is Lemon Posset. It is a British invented creamy dessert that results from curdling sweetened heavy cream with lemon juice. There are dozens of variations of this same recipe all around internet.
But I wanted to enrich the recipe by adding also white chocolate and cream cheese. They make the texture incredibly rich and creamy and even allow the dessert to be consumed frozen! An instant ice cream without eggs and even without condensed milk!
What ingredients you need
- Lemons: juice and optionally zest if you are using organic lemons
- Cream with at least 30% fat content
- Granulated sugar
- White chocolate
- Cream cheese
Preparation
It is very easy to prepare these 5-ingredient Lemon Possets!
First you need to consider if you want to serve them in lemon shells or you prefer glasses or ramekins. In the first case you would need to cut 5-6 lemons - more than necessary for the juice and potentially zest. If you decide to go this way, you can use the extra lemon juice to prepare Lemon Curd or Lemonade.
If you opt for the ramekins, juice 2-3 lemons and optionally grind the zest of one.
Heat the cream with the sugar in a small saucepan until it starts bubbling. Remove from the heat and add the white chocolate, broken into pieces. Whisk until the chocolate melts completely and the mixture becomes smooth.
Add the lemon juice and zest and stir.
Whisk the cream cheese in a bowl. Start adding tablespoons of the lemon mixture to the cream cheese and whisk well after each addition.
After combining them the resulting mixture will be quite runny. Use a ladle to distribute it between the portions. If serving the possets in lemon shells, arrange them in a pan so they stay stable.
Refrigerate the lemon possets for 5-6 hours or overnight. You can also freeze them for up to 3 months.
Serving suggestions
The Lemon Possets are the perfect light dessert just chilled, served in lemon shells after a nice dinner
Or you can present them in nice glasses, garnished with berries
A great option is to serve them with cookies or with brownie bites
Or you can freeze them and eat them as a special lemon ice cream at any time of the day!
Tips for success
For the best possible taste and texture use high quality ingredients
Don't let the cream boil, just let it reach the simmering point and remove it from the heat.
Make sure you whisk your cream cheese before adding the liquid mixture to ensure smooth texture of your possets
Whether you're hosting a summer garden party or cozying up during the winter months, this Lemon Posset recipe is the perfect easy no-fuss treat. Its creamy texture and citrus flavor make it a crowd-pleaser.
Try it both chilled and frozen and let me know which one you love more!
📝 Recipe
Lemon Posset
Ingredients
- 80 ml/ ⅓ cup lemon juice, from 2-3 lemons, see notes
- 3.5 oz/ 100 g white chocolate
- Zest of 1 organic lemon, optional
- ⅞ cup/ 200 ml heavy cream
- ¾ cup/ 150 g granulated sugar
- 7 oz/ 200 g cream cheese
Instructions
- Juice 2-3 lemons and optionally grind the zest of one. If you are serving the possets in lemon shells, cut the lemons horizontally with a sharp knife and then use a smaller knife and a spoon to cut and remove the pulp. Then place the pulp of 3 lemons on a mesh sieve fitted on top of a cup and squeeze with the spoon until all the juice goes into the cup.
- You only need 80 ml juice or ⅓ of a measuring cup.
- Heat the cream with the sugar in a small saucepan until the mixture starts bubbling. Remove the pan from the heat and add the white chocolate, broken into pieces. Let it sit for a few minutes and then stir until the chocolate melts completely and the mixture becomes smooth.
- Add the lemon juice and zest and stir.
- Whisk the cream cheese in a bowl. Start adding tablespoons of the lemon mixture to the cream cheese and whisk well after each addition.
- After combining them the resulting mixture will be quite runny. Use a ladle or a big spoon to distribute it between the portions. If serving the possets in lemon shells, arrange the halves in a pan so they stay stable.
- Cover the pan or the individual ramekins with plastic wrap. Refrigerate them for 5-6 hours or overnight.
- You can also freeze them for up to 3 months if you want to eat them frozen or to store them longer.
Carole McCarthy says
How much white chocolate?
Daniela Lambova says
Sorry that I've missed it! It's 3.5 oz or 100 g