Pin It The first time I made a posset, I was convinced it would be impossibly complicated—the kind of dessert that only appeared in fancy restaurants or on the tables of people who owned multiple torches. But then I watched the cream and lemon juice meet in that pan, and the mixture transformed into something silky and elegant without any fuss. Now I find myself making these lemon brûlée possets whenever I want to feel like I've done something impressive without actually stressing in the kitchen.
I served these to friends who'd just driven three hours through terrible traffic, and watching their tired faces light up when they cracked through that caramelized sugar layer made the whole thing worthwhile. One of them said it tasted like summer and luxury had a baby, which I think is the highest compliment a dessert can receive.
Ingredients
- Double cream (500 ml): This is the foundation—use the good stuff, not the ultra-pasteurized kind if you can help it.
- Caster sugar (140 g plus 6–8 tsp): The fine crystals dissolve seamlessly and create that silky texture; don't substitute with granulated sugar.
- Lemon zest (from 2 lemons): This infuses the cream with flavor before you add the juice, so it's worth zesting fresh lemons rather than using bottled zest.
- Freshly squeezed lemon juice (90 ml): Fresh juice is non-negotiable here—it's what makes the magic happen when it hits the hot cream.
- Large lemons (6 whole lemons for shells): Look for ones with thick skins and a nice shape so they stand upright once halved and hollowed.
Instructions
- Hollow out your lemon vessels:
- Halve your lemons lengthwise and use a small spoon or melon baller to gently scoop out the flesh, keeping the shells as intact as possible. Trim a thin slice off the bottom of each shell so they sit flat—this is worth doing carefully because nothing's worse than a lopsided posset. Pop the shells into the fridge while you make the filling.
- Heat the cream and sugar:
- Combine cream, sugar, and lemon zest in a medium saucepan and bring to a gentle boil, stirring until the sugar dissolves completely. Let it simmer for 3 minutes—you want it hot and infused with lemon flavor, but not scrambling.
- Add the lemon juice and strain:
- Remove the pan from heat and stir in your freshly squeezed lemon juice. The mixture will thicken slightly and look absolutely silky. Let it cool for about 10 minutes, then strain out the zest for that extra smooth, refined texture.
- Fill your lemon shells:
- Carefully pour the warm posset mixture into each chilled shell, filling close to the rim. Handle them gently—they're more durable than you'd expect, but there's no recovering from a spill at this stage.
- Chill until set:
- Refrigerate for at least 3 hours, though overnight is even better. You're looking for that custard-like firmness where the spoon cuts through cleanly but it still jigles slightly.
- Torch the tops:
- Just before serving, sprinkle about a teaspoon of caster sugar over each posset and use your kitchen torch to caramelize it until it's deep amber and crackling. If you don't have a torch, a very hot grill works—just watch it like a hawk because it'll go from perfect to burnt in seconds.
Pin It There's a moment when you're holding the blowtorch and watching the sugar transform from granules to amber that feels genuinely magical. It's the kind of small kitchen victory that makes you feel a bit sophisticated.
Make-Ahead Magic
The beauty of this dessert is that you can prepare the posset filling up to a day ahead and keep the filled shells in the fridge, then brûlée the tops just before guests arrive. This is especially useful when you're juggling multiple courses because it takes the last-minute stress right out of the equation. I've found that having the shells ready in the fridge makes plating feel effortless.
Flavor Variations Worth Trying
While lemon is the classic, I've experimented with infusing the cream with a sprig of thyme or basil during the simmering stage, then removing it before adding the juice. The herbs add an unexpected sophistication without overwhelming the delicate citrus. You could also play with the zest of an orange for a deeper, slightly sweeter version, though the tartness of lemon is really what makes this dessert sing.
Serving and Pairing
These possets shine on their own, but serving them alongside something crisp and buttery—a good shortbread or almond biscuit—adds a textural element that makes the whole experience feel more complete. The crispness of the biscuit against the silky cream and crackling brûlée top is genuinely satisfying. I always have a few extra biscuits nearby because people inevitably eat more than they expect.
- The lemon shells are edible, though most people use them as vessels only—you can nibble on them if you're feeling adventurous.
- Serve these as soon as the brûlée topping has hardened so you get that contrast between the crispy top and the cool, creamy filling.
- If you're making these for a dinner party, torch the tops in the kitchen just before bringing them to the table for maximum drama.
Pin It These possets have quietly become my go-to dinner party dessert because they manage to feel luxurious while keeping me sane in the kitchen. Make one and you'll understand why.
Questions & Answers
- → How do I prepare the lemon shells for serving?
Halve large lemons lengthwise, gently scoop out the flesh while preserving the shell shape, and trim a thin slice from the bottom so shells stand upright. Chill before filling.
- → What is the best method to caramelize the sugar topping?
Sprinkle caster sugar evenly over the chilled cream, then use a kitchen blowtorch to melt and crisp the sugar, forming a brûlée crust. Alternatively, use a hot grill or broiler, watching closely.
- → Can I add herbs for extra flavor?
Yes, infuse the cream with thyme or basil during simmering for subtle herbal notes, then remove before combining with lemon juice.
- → How long should the lemon cream chill before serving?
Chill the lemon cream in the shells for at least 3 hours until fully set to achieve the perfect texture.
- → What can I serve alongside this dessert?
Garnish with crisp shortbread or almond biscuits to complement the creamy citrus and caramel flavors.