Lemon Posset

By Chef Eddy Van Damme

Prep Time:

25m

Yield:

4-5 servings

Plan for:

3-4 hours to overnight chill time

Your guest will ooh and ahh over the silky-smooth lemon custard that took you no time to prepare. With this Lemon Posset, a little magic happens here, lemon juice automatically thickens the cream without the use of eggs or starch resulting in ultimate creaminess.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 cups (480g) heavy cream
3/4 cup (150g) Imperial Sugar Extra Fine Granulated Sugar
6 large basil leaves (optional)
1 tablespoon lemon zest
5 tablespoons (75g) lemon juice
Raspberries, lemon zest, and small basil leaves, as desired for decoration

Directions

In a saucepan bring cream and sugar to a boil. Remove from heat. Add basil leaves if using and lemon zest. Cover and infuse for 5 minutes.
Add lemon juice and let sit for 15 minutes.
Remove basil leaves if used and pour mixture in 4-5 glasses.
Place in the refrigerator for 3-4 hours or overnight.
Decorate as desired.