Easy Squeazy Lemon Posset With Elderflower

5 from 1 vote

This elderflower-infused lemon posset recipe is a simple yet elegant British dessert made with just 4 ingredients!

Prep Time10

Cook Time10

Resting Time4

Total Time4 20

Course: Dessert, sweets

Cuisine: British

Diet: Gluten Free

Servings: servings

Calories: 282kcal

Begin by zesting 1 lemon, which should yield about 2 teaspoon lemon zest. Next, slice 4 lemons in half and use a spoon to scoop out the flesh, forming 8 hollow "boats." Squeeze the juice from the lemon flesh until you have ⅓ cup fresh lemon juice (this will usually require two lemons).
In a small saucepan, combine heavy cream and sugar and bring to a boil over medium-high heat, stirring until sugar dissolves. Lower the heat to medium and gently boil 8 minutes, stirring constantly, then remove from heat.
Mix in lemon zest, lemon juice, and St. Germaine and allow it to cool for 15 minutes.
Distribute posset mixture amongst the lemon skins and cover with plastic wrap. Allow posset to set in the fridge for at least 2 hours, or overnight for best results. Garnish with fresh raspberries and pistachios before serving.

If you prefer, you can pour the posset into ramekins or mason jars instead of serving it in the lemon skins.
You can reduce the heat to medium-low if it seems like it might boil over.
You can make posset from all kinds of fruits! If you love this recipe, you might try making orange posset, peach posset, lime posset, etc.
Do not reduce the amount of lemon juice, as the acidity will help the posset thicken.
Make sure to add the St. Germaine after removing the cream from the heat to preserve its delicate floral flavor.
For an extra elegant presentation, serve in coupe glasses, vintage teacups, or small mason jars.
Store lemon posset in an airtight container in the fridge for up to 3 days.