This week I have been indulging myself in baking delicious desserts. I’ve gotten a little bored with baking and photographing cakes – too much browns and beiges I wanted to shoot something a little more fun and summery. I was looking back on the blog and came across this old favourite of mine. Well, it’s actually Daddy P’s favourite recipe and it’s been a while since I made it for him. Behold, my deliciously tangy but sweet lemon posset dessert pots!
The lemon posset creme pots tastes like a citrusy creme brûlée and the texture is similar to a rich chocolate pot. It’s velvety smooth and oh so delicious! A word of warning though – this dessert is very sweet so if you are watching the calories or don’t have a sweet tooth, it’s best to avoid this one. Daddy P likes his lemon pots super sweet so I normally use 100g but for the sake of the rest of us, 80g sugar is sweet enough. If you prefer even less sugar, us about 50-60g sugar with the recipe below for a tart lemon taste. That should get you salivating!
Even though this dessert is very sweet, the tangy lemon juice does offset some of that sweetness and creates a refreshing balance. Enjoy it with a black coffee and shortbread (here’s a recipe for both!), or sparkling elderflower and mint for the perfect summer accompaniment.
Lemon Posset Creme Dessert Pots Recipe
This dessert is very quick and easy to make and follows a similar method to making custard. You can also swap the caster sugar for golden caster sugar or light brown sugar. Simply double up the measurements to yield 6 pots.
Time: prep – 5 mins, cooking – 15 mins, chilling – up to 4 hrs
Serving: 3 small dessert pots or ramekins
- 300ml double cream
- 80g caster sugar (use 60g for less sweetness)
- 1tsp vanilla extract
- x1 lemon (squeezed)
- lemon zest (from 1 lemon)
- optional – toppings for your pots ie. lemon curd, melted white chocolate or shavings, berry compote or crushed ginger biscuits
- Add the double cream, vanilla extract and caster sugar to a saucepan, preferably a heavy-based pan to prevent the cream boiling too fast or burning, and stir continuously on a medium/high heat with a whisk.
- When the cream looks starts bubbling from the sides of the pan, take the pan off the heat or reduce to a very low heat.
- Whilst stirring, add in the lemon zest and the freshly squeezed lemon juice. You’ll see the cream turning into a thick custard consistency.
- Stir briskly a bit more then leave to cool for around 5 mins before pouring or spooning into the tall ramekins or glass pots. If you don’t want to bite into any lemon zest, you could strain the mixture through a sieve as you pour into your pots. This also helps to remove any lumps from your lemon creme.
- Place in the fridge to cool for 4 hours (or overnight) then enjoy them alone or accompanied with some shortbread biscuits.
- OPTIONAL – you can add toppings to your lemon creme dessert like a dollop of lemon curd or white chocolate, crushed ginger biscuits or even a berry compote for a fruity twist.
If you give this recipe a try, let me know in the comments below. X
This post was first written and published on this blog in May 2015.