There’s something truly special about a dessert that’s both simple and elegant. Picture this: you’re hosting a dinner party, and you want to impress your guests without spending hours in the kitchen. That’s where this classic British treat comes in. With just three key ingredients, it’s a showstopper that’s surprisingly easy to make.
This dessert has a rich, creamy texture and a bright, tangy flavour that’s perfect for any occasion. It’s a testament to the timeless style of Mary Berry, whose trusted approach has made her a household name. Whether you’re a seasoned cook or just starting out, you’ll find the steps straightforward and reliable.
So, if you’re looking for a dessert that’s both indulgent and fuss-free, this is the one for you. It’s a crowd-pleaser that’s sure to leave everyone asking for seconds.
Table of Contents
Ingredients and Preparation Essentials
When it comes to creating a dessert that’s both luxurious and effortless, the right ingredients make all the difference. For this classic treat, you’ll need just a few key components: double cream, caster sugar, and fresh lemons. Each ingredient plays a crucial role in achieving that perfect balance of creaminess and tang.
Fresh Ingredients and Essential Tools
Start with 600ml of double cream, which gives the dessert its rich, velvety texture. Caster sugar, 150g to be exact, ensures a smooth consistency and just the right level of sweetness. Fresh lemons are non-negotiable—their juice and zest add a bright, zesty flavour that elevates the dish.
Having the right tools is equally important. A medium saucepan and a whisk are essential for combining the ingredients smoothly. These tools make the preparation process efficient and hassle-free.
Prepping Lemons the Right Way
When working with lemons, careful preparation is key. Begin by zesting the fruit to capture its aromatic oils. Then, juice the lemons to extract their tangy essence. This step ensures that every bite is bursting with fresh, citrusy flavour.
By focusing on quality ingredients and proper preparation, you’re setting yourself up for dessert success. It’s a simple yet effective approach that guarantees delicious results every time.
Step-by-Step Cooking Process
The secret to a perfect dessert lies in the balance of heat and timing. This section will guide you through the process of creating a smooth, velvety treat that’s both indulgent and easy to make.
Mixing the Cream, Sugar, and Lemon Juice
Start by combining 600ml of double cream and 150g of caster sugar in a medium saucepan. Place the pan over low heat and stir gently until the sugar dissolves completely. This step ensures a smooth consistency and prevents any graininess in the final product.
Once the sugar has dissolved, increase the heat slightly and bring the mixture to a gentle boil. Stir occasionally to prevent the cream from sticking to the bottom of the pan. This process should take about 3 minutes, allowing the mixture to thicken slightly.
Heating and Timing for the Perfect Set
After the mixture reaches a gentle boil, remove the pan from the heat. This is the critical moment to add the freshly squeezed lemon juice. Pour in approximately 75ml of juice and stir thoroughly. The natural acidity of the juice will thicken the mixture, giving it a luxurious texture.
Timing is essential here. Adding the juice while the mixture is too hot can cause it to curdle, while adding it too late may prevent proper thickening. Aim for a smooth, velvety consistency that coats the back of a spoon.
| Step | Key Detail |
|---|---|
| Heat Cream and Sugar | Low heat until sugar dissolves, then gentle boil for 3 minutes. |
| Add Lemon Juice | Remove from heat, stir in 75ml of juice for thickening. |
| Set the Mixture | Allow to cool slightly before transferring to serving dishes. |
Once the mixture is ready, pour it into your chosen serving dishes and let it cool at room temperature for 10 minutes. Then, cover with cling film and refrigerate for at least 2 hours, or until fully set. The result? A creamy, tangy dessert that’s sure to impress.
Crafting the Perfect lemon posset recipe mary berry
The magic of a perfect dessert lies in its simplicity and natural ingredients. This classic British treat, known for its creamy texture and tangy flavour, is a testament to how a few quality components can create something truly special.
At the heart of this dessert is the combination of double cream and fresh zest. The cream provides a rich, velvety base, while the zest adds a bright, citrusy note that balances the sweetness. Together, they create a smooth, custard-like consistency that’s both indulgent and refreshing.
In modern British menus, this dessert holds a special place. Its simplicity and elegance make it a favourite for both casual gatherings and formal occasions. The use of natural ingredients ensures that every bite is fresh and full of flavour.
Every step in the process, from boiling the cream to zesting the lemons, contributes to the exquisite texture. The acidity from the lemon juice interacts with the double cream and sugar, creating a luscious treat that’s both rich and light. It’s a perfect example of how careful preparation can yield professional results.
By following trusted methods, you can achieve a dessert that’s sure to impress. Whether you’re a seasoned cook or just starting out, this recipe is a reliable way to create something truly special. Celebrate the simplicity and elegance of this classic British treat, and enjoy the delicious results!
Secrets of Mary Berry’s Technique
Achieving a silky-smooth texture in desserts requires precision and patience. Mary Berry’s trusted methods highlight the importance of small, deliberate steps that make a big difference. Her approach ensures a consistently creamy result that’s both indulgent and reliable.
Understanding the Creamy Texture
One of Mary’s key tips is to simmer the cream and sugar mixture for the right amount of time. This step, often just a few minutes, allows the ingredients to meld perfectly. Overheating can ruin the texture, so timing is crucial.
Another essential technique is a gentle, consistent stir. This prevents the mixture from sticking or curdling, ensuring a smooth, velvety finish. Mary emphasises the importance of patience here—rushing can lead to uneven results.
Finally, adjusting the timing slightly based on your stove’s heat can make all the difference. Trust the process, and don’t be afraid to tweak it to suit your setup. These small adjustments are what make Mary’s method so reliable.
By following these insider tips, you can create a dessert that’s not only delicious but also visually stunning. It’s all about the details—simmering, stirring, and timing—that transform simple ingredients into something extraordinary.
Lemon Posset (Mary Berry Inspired)
Equipment
- 1 Medium saucepan
- 1 whisk
- 1 Zester
- 1 Juicer
- Serving glasses or ramekins
Ingredients
- 600 ml Double cream
- 150 g Caster sugar
- 75 ml Fresh lemon juice
- 1 tsp Lemon zest for extra flavor, optional
Instructions
- Heat the Cream and Sugar – In a medium saucepan, combine 600ml of double cream and 150g of caster sugar. Place over low heat, stirring gently until the sugar completely dissolves.
- Bring to a Boil – Increase the heat slightly and bring the mixture to a gentle boil. Stir occasionally and allow it to simmer for about 3 minutes.
- Add the Lemon Juice – Remove the pan from heat and stir in 75ml of fresh lemon juice. Stir thoroughly to allow the acidity to thicken the mixture.
- Cool and Set – Let the mixture cool slightly before pouring into serving glasses or ramekins. Allow it to sit at room temperature for 10 minutes.
- Chill – Cover with cling film and refrigerate for at least 2 hours, or until fully set.
- Garnish and Serve – Optionally, top with extra lemon zest or serve with shortbread biscuits. Enjoy!
Tips for Creamy and Tangy Results
Creating a dessert that’s both creamy and tangy is all about mastering a few key techniques. From balancing flavours to perfecting the texture, these tips will help you achieve a dessert that’s both indulgent and refreshing.
Balancing Flavours with Zest and Lemon Juice
To achieve the perfect tang, start with fresh lemon zest and juice. The zest adds a bright, aromatic note, while the juice provides the necessary acidity. A little plus extra zest can elevate the flavour without overpowering the creaminess.
When adding the juice, ensure the mixture is off the heat to prevent curdling. This step ensures a smooth, velvety texture that’s both rich and light.
Enhancing the Dessert with Double Cream
Double cream is the star of this dessert, providing a luxurious, velvety base. For the best results, use cream with a fat content of at least 35%. This ensures a rich, indulgent texture that sets perfectly when chilled.
Simmer the cream and sugar mixture gently, stirring consistently to avoid sticking. This step is crucial for achieving that silky-smooth consistency.
Here’s a quick guide to chilling and garnishing your dessert:
| Step | Key Detail |
|---|---|
| Chilling Time | Allow the dessert to set in the fridge for at least 2 hours, or ideally overnight. |
| Garnishing | Add biscuit crumbles for a delightful crunch or a sprinkle of plus extra zest for tanginess. |
| Serving | Pair with a crisp shortbread biscuit on the side for a balanced flavour profile. |
These tips are designed to help you create a dessert that’s both creamy and tangy, with a perfect balance of flavours. Whether you’re hosting a dinner party or treating yourself, these small adjustments can make a big difference.
Frequently Asked Questions
How to Make the Perfect Lemon Posset?
To make the perfect lemon posset, use only three ingredients: double cream (heavy cream), sugar, and fresh lemon juice.
1. Heat 500ml double cream and 150g caster sugar in a saucepan over medium heat, stirring until the sugar dissolves.
2. Bring the mixture to a gentle boil and let it simmer for 2-3 minutes.
3. Remove from heat and stir in 75ml fresh lemon juice.
4. Let it cool slightly before pouring into serving glasses.
5. Chill in the fridge for at least 4 hours or overnight to set
Why Has My Lemon Posset Not Set?
If your lemon posset hasn’t set, it could be due to:
Not enough acidity – Lemon juice reacts with cream to thicken it. If too little juice is used, the posset won’t set properly.
Simmering for too short a time – The cream needs to simmer for at least 2-3 minutes to reduce slightly and concentrate.
Low-fat cream – Posset requires full-fat double cream (heavy cream) for the correct texture. Lower-fat alternatives won’t work.
What is James Martin’s Lemon Syllabub?
James Martin’s lemon syllabub is a light, creamy dessert made by whipping together double cream, sugar, lemon juice, lemon zest, and white wine or sherry. It has a slightly looser consistency than posset and is often served in glasses with biscuits or fruit.
Can You Make Lemon Posset the Day Before? (BBC Guide)
Yes! Lemon posset is best made in advance. It needs at least 4 hours to chill and fully set, but making it a day before enhances the texture. Store it covered in the fridge for up to 3 days.
Can You Use Single Cream in Lemon Posset?
No, single cream won’t work because it lacks enough fat to set properly. The reaction between the high-fat double cream and lemon juice is what gives posset its thick, silky consistency.
How Do You Make Lemon Posset with Condensed Milk?
To make lemon posset with condensed milk, mix 1 can (397g) of condensed milk with 150ml fresh lemon juice and zest. Stir until thickened, then chill in serving glasses for at least 2 hours. This version is tangy, creamy, and requires no cooking.