British Lemon Posset

Ingredients

• Grated zest and juice of 1 lemon (about 1 ½ teaspoons grated zest and 3 tablespoons juice)
• 1 cup heavy cream
• ¼ cup sugar
• 1 cup blueberries
• 2 tablespoons shredded fresh mint leaves
• 3 slices pound cake

Method

1. Combine the lemon zest and juice in a medium bowl.
2. Combine the cream and sugar in a small microwave-safe bowl and microwave for about 1 minute, until hot. Stir to dissolve the sugar. Add the hot mixture to the lemon mixture and stir well. Divide into three serving cups. Cover and refrigerate for at least 3 hours or overnight. It will set as a beautiful, soft custard. Serve topped with the blueberries and shredded mint, with slices of pound cake on the side.

Notes

When my good friend Susie Heller was visiting for the weekend, she described a delicious and easy citrusy custard dessert she learned about during her time at Thomas Keller’s restaurant the French Laundry: a lemon posset. Claire Clark, the pastry chef there at the time, was British, so she added to the menu. I had never heard about a posset before and had to make it right away to taste it for myself. It is easy and so delicious. I simplified the recipe even further by heating the cream in the microwave.