Vanilla Lemon Posset

This cool and refreshing treat is a culinary masterpiece, kissed by the delicate essence of vanilla bean (or vanilla extract) and the zesty allure of lemon. It's the ultimate sweet finish for any occasion, whether you've just savored a hearty meal or you're hosting a ladies luncheon.

8 servings

lemon posset, vanilla bean, dessert, easy, light, summer, ladies, luncheon

Prep Time 10

Cook Time 8

Total Time 18

Ingredients

2 cups (454 g) heavy whipping cream
⅔ cup (133 g) granulated sugar
juice of 2 lemons
1 teaspoon (1 teaspoon) vanilla bean paste - (or vanilla extract)
Powdered sugar for garnish

Instructions

Boil Cream and Sugar: Combine 2 cups heavy whipping cream and 2/3 cup granulated sugar in a saucepan. Bring to a gentle boil over medium-low heat, stirring. Simmer for 2–3 minutes.
Add Lemon and Vanilla: Remove from heat. Stir in juice of 2 lemons and 1 teaspoon vanilla bean paste
Strain and Chill: Strain into 6–8 ramekins. Let cool 20 minutes, then refrigerate 4+ hours until set.
Garnish and Serve: Top with berries, Powdered sugar for garnish, or mint just before serving.

Notes

Can I make it ahead?
Yes. Chill for at least 4 hours—overnight is even better.

Can I freeze posset?
Not recommended. Freezing changes the texture and can make it grainy.

Nutritional Information