Posset, Strawberry Lemonade

Ingredients

• 540 grams heavy whipping cream
• 150 grams granulated sugar
• 55 grams lemon juice (about 3 lemons)
• 20 grams Roasted Strawberry Puree
• Lemon slice or berries, optional for serving

Directions

Roasted Strawberry Puree

1. Roast 50 grams of halved strawberries with 20 grams of sugar at 325F until jammy, about 20 minutes
2. Puree and press though a mesh strainer to remove the seeds

Posset

1. Boil – In a small saucepan, heat the cream, sugar, and strawberry puree, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.
2. Add lemon – Remove the pan from the heat and stir in the lemon juice, then set aside to cool for 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.
3. Fill – Divide the mixture between 6 ramekins or between 10-12 lemon halves* if you prefer to serve it that way. Fill your serving cups about 3/4” full so it sets up properly.
4. Refrigerate for at least 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice or berries for garnish.
5. This will also fill a 9 inch tart shell.

Notes

*Use HEAVY cream. A lighter cream won’t have the fat content to set up properly. Heavy cream (≥ 36 % fat) is essential for setting.

*Use real lemon juice, not concentrate.

*How to Make Lemon Cups: If you want to serve out of lemon peels, cut 5 to 6 lemons in half lengthwise and spoon out the inside juice and membrane. Reserve the juice for the recipe by mashing the pulp and straining it through a sieve.

Make-ahead & Storage: Once the possets have set (after about 2 hours), cover with plastic wrap, so they don’t absorb food odors, and store in the refrigerator for up to 3 days.

Nutrition

215kcal calories 15g carbs 1g protein 17g fat Calories: 215