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Lemon posset

Verdict: One of my classic dishes now.

Serves 8 · at least 3 hours to set · Source: Cookie and Kate, which uses America's Test Kitchen's reduction method

Ingredients

  • 2 cups (1 pint) heavy cream, at least 36% fat
  • ½ cup granulated sugar
  • 1 tbsp lemon zest
  • 1/3 cup fresh lemon juice (2 to 3 lemons)
  • ½ tsp vanilla extract, optional
  • Fresh raspberries, to top

Method

  1. Combine 2 cups cream, ½ cup sugar and 1 tbsp lemon zest in a medium saucepan. Bring to a simmer over medium heat.
  2. Simmer, stirring frequently, for 8 to 12 minutes, until reduced to exactly 2 cups. Check by pouring it into a measuring cup; pour it back and keep going if it is not there yet.
  3. Take off the heat. Stir in 1/3 cup lemon juice and the vanilla if using. Cool 20 minutes.
  4. Strain through a fine-mesh sieve.
  5. Divide among 8 small ramekins or glasses, no more than 1 inch deep.
  6. Refrigerate uncovered for at least 3 hours. Cover once set.
  7. Top with raspberries before serving.

Notes

  • It fails to set when the cream is not reduced enough, the cream is under 36% fat, the lemon juice is bottled or short, or the posset is poured deeper than 1 inch.
  • Make it the day before.