White Chocolate Lemon Posset
A silky British-style citrus custard made with cream, white chocolate, and fresh lemon juice for an elegant no-bake dessert.
Equipment
- Medium saucepan
- fine-mesh sieve
- Whisk
- ramekins or small glass jars
Ingredients
- 2 cups heavy cream (36% fat)
- ⅓ cup granulated sugar
- 6 oz white chocolate, finely chopped
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Combine heavy cream, sugar, and lemon zest in a medium saucepan. Bring to a gentle boil over medium heat.
- Let the mixture simmer for 3 minutes, stirring constantly to prevent scorching.
- Remove from heat and whisk in the chopped white chocolate until completely smooth.
- Pour in the lemon juice and whisk until the mixture visibly thickens.
- Strain the mixture through a fine-mesh sieve for a perfectly smooth texture.
- Divide evenly into ramekins or jars and refrigerate for at least 4 hours until fully set.
Notes
For an extra touch of luxury, serve with a dollop of whipped cream and a thin lemon slice.
Ensure your white chocolate is real (contains cocoa butter) for the best flavor and set.