Lemon Posset (Refined Sugar-free)

When life gives you a sackful of (gorgeous) lemons, make lemon posset! This creamy, tangy and delicious pudding takes only minutes to make. The quantities of sweetener and lemon juice can be adjusted to taste. I used erythritol to sweeten the posset and it worked well. Regardless of the sweetener you choose, please make sure to use the juice of lemons and not limes (the posset may turn bitter with lime juice).

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Recipe

Lemon Posset

(Serves 4)

Ingredients

400 ml heavy/double cream
10 tbsp erythritol powder or 1/2 cup caster sugar or 1/2 cup honey (add more to taste)
Juice and zest of 2-3 large lemons
Assorted fresh berries, to serve

Method

In a heavy based saucepan, whisk the cream and sweetener over medium-low heat. Continue stirring until the sweetener dissolves and the mixture starts to boil. Lower the heat and continue whisking for 2-3 more minutes.

Take the saucepan off the heat and stir in the lemon zest and juice. Whisk the mixture thoroughly. It will start to thicken as you whisk. Taste and add more lemon juice or sweetener to suit your taste.

Cool the mixture on the counter for 6-8 minutes, then whisk well again. Pour into four dessert bowls and allow the posset to cool to room temperature. Cover each bowl with foil/cling film and refrigerate for a few hours until chilled. The posset will thicken as it cools.

Serve topped with fresh berries and enjoy!