Lemon Posset
If you've never had a posset before, get ready to fall in love! This Lemon Posset Recipe is silky, creamy, and full of bright citrus flavor. It tastes like something you'd order at a fancy restaurant, but comes together with just a handful of simple ingredients. My secret? Cottage cheese! It blends completely smooth and gives this recipe a protein-forward base without any weird texture or taste. Whether you serve it in little jars or hollowed-out lemon halves for a show-stopping presentation, this is the kind of dessert that can impressive enough for gatherings and easy enough for everyday treats. You can even make it the night before and top it with fresh berries the next day!
Servings 6 Servings
Calories 240kcal
Equipment
- 1 Blender
- 1 Medium Pot
- 6 Affogato Bowls or Small Glasses
Ingredients
- 1 cup 4% cottage cheese I use Daisy brand!
- 1 Tablespoon lemon zest from approx. 2 lemons, plus extra for garnish
- 1/2 cup fresh lemon juice from approx. 4 lemons
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup cane sugar
- 1/8 teaspoon fine sea salt
- Raspberries & blueberries as garnish Approx. 1 cup of each
Instructions
- In a blender, combine the cottage cheese, lemon zest, lemon juice, and vanilla. Blend for 2 minutes until smooth. Pause and scrape down the sides as needed. Set aside for later.
- To a medium pot, whisk the heavy cream, sugar and salt. Heat for 5 minutes over medium-low heat, until steamy but not boiling, stirring occasionally.
- Remove from the heat and in 3 additions, quickly whisk in the blended cottage cheese mixture.
- Pour the lemon-cream mixture into 6 glasses (or small jars) and set in the fridge to chill for 4-6 hours or overnight.
- Serve with raspberries, blueberries and extra lemon zest as garnish.
Directions for filling lemons:
- Slice 6 lemons in half, length wise.
- With the knife slice around the outer edge of the lemon between the flesh and skin. Using a spoon, scoop out the pulp into a bowl, set aside.
- Zest bottom of each lemon half to make a flat spot, set lemon zest aside.
- Using a citrus press squeeze juice from the pulp that was set aside and run through a fine mesh strainer. Measure out 1/2 cup lemon juice and follow rest of directions.
Video
Notes
- If filling a jar/glass with a lot of filling, I’d recommend refrigerating for at least 6 hours. The longer it sets, the better!
Nutrition
Serving: 1Serving | Calories: 240kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 170mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 19g | Vitamin A: 634IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 0.1mg