Lemon Posset with Strawberry Sauce
This Lemon Posset with Strawberry Sauce is the perfect easy to make Summer dessert! Light, full of flavour and topped with a homemade sauce, this will become a staple dessert!
Servings 4
Ingredients
- FOR THE LEMON POSSET:
- 2 cups (480ml) double/heavy cream, I used non dairy Elmlea double cream
- 1 cup (200g) caster sugar
- Juice of 3 lemons, around 9tbsp
- FOR THE STRAWBERRY SAUCE:
- 1 cup (150g) diced strawberries
- 1/3 cup (66g) caster sugar
- 1 tsp vanilla extract
- 1 tbsp cornflour/cornstarch
- 3 tbsp water
- Pinch of salt
- 1 tbsp lemon juice
- Lemon zest and extra strawberries to garnish, optional
Instructions
- First of all make the lemon posset mixture: Place double cream and sugar into a deep, medium large saucepan over a medium heat.
- Whisk the mixture gently so as not to whip the cream. You want to ensure there are no lumps of sugar as the mixture heats. Bring to a boil, still whisking continuously, then turn up the heat to high and boil vigorously for 2-3 minutes. This is the part where it shows how much you need a deep pan as the mixture will rise A LOT!
- Once you've boiled your mixture, while stirring, for 2-3 minutes, remove from the heat. You will notice that while it hasn't massively thickened, it will coat the back of a spoon and the texture will have changed. It will look a bit more saucey and like it's thickened ever so slightly.
- Leave the mixture to settle for 15-20 seconds, then add the lemon juice. Stir to make sure everything is combined and then divide the mixture between 4 individual sized glass jars/serving dishes.
- Leave the lemon posset mixture to cool to room temperature before placing in the fridge to set completely. This will take anywhere from 2-4 hours.
- While the lemon possets are setting, make the strawberry sauce: Place diced strawberries, sugar, vanilla extract, salt cornflour, water and lemon juice into a medium sized saucepan over a low heat.
- Stir the strawberry sauce continually so it doesn't stick to the saucepan and bring to a gentle boil. You will notice that the mixture will change from a milky pink to a deeper red as it boils and thickens. While boiling, you can take a potato masher and mash the strawberries as much or as little as you like. If you prefer smooth, mash them a lot, if you prefer chunky, leave them. I like somewhere in the middle, so mashed enough so that there were some smaller and some larger chunks of strawberry.
- Once the mixture has thickened remove from the heat and leave to cool completely.
- Once the mixture is cool and the lemon possets are set, spoon a little sauce onto the top of each posset. Garnish with a little lemon zest and a strawberry, if desired.
- Lemon Possets will keep in the fridge, covered, for 2 days. Best served chilled.