Pin it The first time I made a posset, I was hunting for something elegant but foolproof—something that would impress without demanding hours in the kitchen. I found myself staring at a recipe that seemed almost too simple: cream, sugar, lemon juice. But then it happened: the cream thickened into silk the moment the acid hit it, and I realized I'd stumbled onto kitchen magic that's been around for centuries. Serving it in hollowed lemon shells felt like the natural next step, a way to make the whole thing feel like edible art.
I remember bringing this to a dinner party on a warm summer evening, nervous about how something so delicate would translate from my kitchen to someone else's table. When my friend cracked through the brûlée top with her spoon and tasted it, her eyes closed for just a second—that's when I knew the recipe had worked. It became the dessert everyone asked me to bring after that, a small thing that somehow became part of how people remembered my cooking.
Ingredients
- Double cream (500 ml): The foundation that transforms into silk; use the coldest cream you can find, as it sets up more reliably and holds that delicate texture longer.
- Caster sugar (140 g plus 6–8 tsp for topping): Dissolves fast and clean without grittiness; regular sugar works but takes longer to dissolve and can feel rough on the tongue.
- Lemon zest (from 2 lemons): Infuses the cream with bright, fragrant oils before you strain it out; this double-work of flavor is what makes it taste like lemon without tasting acidic.
- Fresh lemon juice (90 ml): The acid that does the magic; bottled juice won't work the same way, so squeeze it yourself right before using.
- Large lemons (6 for shells): Pick ones with thick, sturdy walls so they don't collapse when you hollow them; softer ones will leak.
Instructions
- Prepare your lemon vessels:
- Halve each lemon lengthwise and carefully scoop out the flesh with a melon baller or small spoon, being gentle so you don't puncture the shell. Trim a thin slice off the bottom of each so it sits flat and won't tip, then chill them while you work on the cream—cold shells help the posset set faster.
- Heat the cream and sugar:
- Combine cream, sugar, and zest in a saucepan over medium heat, stirring now and then until the sugar completely dissolves. Watch it carefully; once it starts to steam, give it another minute or two, but don't let it actually boil or it'll separate on you.
- Add the lemon juice slowly:
- Remove the pan from heat and pour in the fresh lemon juice while stirring gently—you'll feel the mixture thicken almost immediately as the acid curdles the cream in the most delicious way. Let it sit for a moment, then strain it through fine mesh to remove the zest and any graininess, leaving you with something impossibly smooth.
- Fill and chill:
- Divide the warm posset carefully between your lemon shells, filling them nearly to the rim. Slide them into the fridge and forget about them for at least 3 hours; they'll set into something silky and stable that won't move when you tilt the shell.
- Brûlée just before serving:
- Sprinkle about a teaspoon of sugar over each posset and use a blowtorch to melt and caramelize it until it's amber and crackling. If you don't have a torch, a very hot grill works—just watch every second so it doesn't burn.
Pin it There's something about the sound of a spoon cracking through that brûlée crust that feels ceremonial, like you're breaking into something precious. When the lemon flavor hits—bright and clean and balanced with sweetness—you realize why this dessert has survived for centuries without needing a single shortcut or improvement.
The Science of the Brûlée Posset
What makes a posset work is chemistry you can see happening in the pan: hot cream meeting acid creates a natural curdling that's smooth and luxurious rather than broken and grainy. The sugar acts as a stabilizer, keeping everything suspended in that perfect silky state. Once it chills, it sets firm enough to hold a shape but stays creamy on the tongue—that balance is why posset feels more elegant than mousse or panna cotta, even though it's simpler to make.
Why Lemon Shells Matter
Using the lemon as your serving vessel isn't just pretty; it's functional. The shell keeps the posset cold longer, acts as a natural flavor echo, and gives guests something interactive—that hollow moment when they scoop and taste. I've also found that when you use the actual lemon fruit in both the cream and the shell, there's a depth that feels intentional, like nothing was wasted.
Ways to Make It Your Own
The basic posset is a canvas waiting for your touch. I've infused the cream with a single sprig of basil or thyme during the heating stage, then strained it out before adding lemon—it adds a whisper of something green and unexpected. You could also fold in a tiny bit of elderflower cordial, or finish with a dusting of crushed pistachios instead of a brûlée top for texture without the torch.
- Try a hint of vanilla or cardamom steeped in the cream, but go light so lemon stays the star.
- For a shortcut brûlée, scatter sugar and run it under a very hot grill, keeping your eyes on it the entire time.
- If you're nervous about making it, posset forgives small mistakes—it's resilient in a way that lets you experiment and learn.
Pin it This dessert has a way of turning an ordinary evening into something you remember: the clink of spoons, the moment someone's face lights up at that first taste, the way something so simple becomes unforgettable. Make it once and you'll understand why it's endured for so long.
Recipe Questions & Answers
- → What is the best way to caramelize the sugar topping?
Use a kitchen blowtorch to evenly caramelize the caster sugar until it forms a crisp, golden crust. If unavailable, a hot grill or broiler can be used carefully while watching closely to prevent burning.
- → Can I prepare this dessert ahead of time?
Yes, the posset can be made up to one day in advance. For best texture, add and caramelize the sugar topping just before serving.
- → How do I keep the lemon shells stable for serving?
Trim a thin slice off the bottom of each lemon half to create a flat base so they stand upright securely during chilling and serving.
- → Is there a way to add herbal notes to this dish?
Infuse the cream with a sprig of thyme or basil during the simmering step, then remove before adding lemon juice to add subtle herbal nuances.
- → What can I serve alongside this lemon cream dessert?
Pairs wonderfully with crisp shortbread or almond biscuits to complement the creamy and tangy flavors with a crunchy texture.