A posset is an old-time English dessert that usually only has three ingredients, in this case, four. Unlike other custards, possets do not contain gelatin or cornstarch. Instead, the lemon juice naturally curdles the dairy, creating this buttery, silky smooth texture. It’s REALLY EASY! See how it’s made here.

Makes ~10 possets (depending on the size of your lemons)

Ingredients

• 5 lemons, and 5 tablespoons of their juice

• 1/2 cup of strawberry puree (strained), from 5 oz. frozen or fresh strawberries

• 2 cups heavy cream

• 3/4 cup granulated sugar

Make it!

1. Slice lemons longways and scoop out the insides into a bowl. Using a muddler or a wooden spoon, smash the lemon guts until juice starts to separate. Pour through a sieve and discard the pulp.

2. Blend fresh or frozen strawberries until smooth. Pour mixture through a sieve and discard seeds.

3. In a large sauce pot or dutch oven, combine the heavy cream and sugar over medium until sugar dissolves. Turn heat up to medium-high and bring cream to a boil, stirring constantly. Boil for 3 minutes, stirring (adjust heat down if the mixture threatens to boil over). Pull pot off heat and whisk in 5 tablespoons lemon juice and 1/2 cup strawberry puree. Let sit for 10 minutes.

4. After sitting, whisk mixture vigorously (you’ll see that its already starting to coagulate) and pour into lemon cups. *Optional: top with a tiny strawberry for added cuteness. Wrap each one with plastic wrap and chill for a minimum of 2 hours, or overnight.

5. Serve cold and enjoy! 🍓🍋