This is a recipe for a simple lemon mousse (lemon posset) made with just 3 ingredients. It's a refreshing and exquisite dessert that requires no gelatin; simply mix and chill to perfection. Using heavy cream with 40% or more milk fat is key to success. You can also enjoy the cute presentation of using lemon halves as serving dishes. Even beginners can make this without failure, so please give it a try.
Ingredients
Main Ingredients (3 servings)
- 1 Lemon
- 200ml Heavy Cream
Seasonings
- 40g Granulated Sugar
Steps
- Cut the lemon in half and scoop out the flesh with a spoon. Reserve the scooped-out rind to use as serving dishes. (Key Tip!) Shave off a small portion of the bottom of the rind to make it stable as a dish.
- Squeeze the lemon flesh by hand, remove any seeds, and collect the juice. Aim for 30-60ml of lemon juice.
- Grate a little of the lemon peel for topping.
- In a pot, combine 200ml of heavy cream and 40g of granulated sugar and heat over medium heat.
- Stir well to dissolve the granulated sugar and bring to a boil once.
- Once boiling, reduce to low heat and simmer for 3 minutes, stirring constantly. (Key Tip!) When simmering the cream, stir continuously to prevent a skin from forming.
- Remove from heat and add all of the lemon juice.
- Stir well off the heat until thickened.
- Pour the thickened liquid into the prepared lemon rind dishes. Pour any remaining mixture into separate containers.
- Cover with plastic wrap and chill in the refrigerator for 2-3 hours to set.
- Once set, top with the grated lemon peel and it's complete.
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