This Limoncello Posset is a silky-smooth Italian dessert that captures the sunshine of the Amalfi Coast in every spoonful. With the perfect balance of creamy richness and vibrant citrus, it’s both luxurious and incredibly easy to make. Using just five core ingredients, this dessert is ideal for summer entertaining, dinner parties, or when you simply want a taste of Italy at home. The Limoncello gives it a sweet, aromatic edge that pairs beautifully with fresh berries and crisp Italian wines.
A British Classic with an Italian Twist
Originally a British dessert thickened by citrus, the posset gets an Italian makeover with the addition of Limoncello, a lemon liqueur crafted along the Amalfi Coast. This transformation keeps the dessert simple while infusing it with the region’s sunny charm.
Where You’ll Find It in Italy
While Limoncello Posset itself isn’t a centuries-old Italian recipe, you’ll find similar creamy lemon desserts in Amalfi and Sorrento. Restaurants like Da Gemma in Amalfi often serve lemon-infused panna cotta or custards. Chefs such as Giada De Laurentiis and Gennaro Contaldo have also showcased citrus creams and mousses inspired by the region’s famous lemons.
Serving Ideas
Serve in small glasses for individual portions, paired with Limoncello Spritz or Prosecco for a light, elegant finish to an Italian-themed dinner. Perfect for outdoor summer gatherings or holiday celebrations.
For the Sunday dinner, I placed a small vanilla flavored cookie at the bottom of the glass and some gluten-free cookies in others for all of the family members to enjoy.
Bring the sunny Amalfi Coast to your kitchen—try this Limoncello Posset tonight and explore more Amalfi lemon recipes like our Delizia al Limone and Limoncello Spritz!
Limoncello Posset
Ingredients
- 2 cups Heavy cream
- 3/4 cups Granulated sugar
- 1/4 cup Freshly squeezed lemon juice, strained
- 1/4 cup Chilled Limoncello
- Fresh berries, lemon slices, or mint sprigs
- Zest from one lemon
Instructions
- Heat cream & sugar – In a medium saucepan, combine the heavy cream, sugar, and lemon zest. Place over medium heat, stirring gently until sugar dissolves. Bring to a gentle boil. Avoid rapid boiling to prevent scorching.
- Simmer for thickness – Let the mixture simmer for 3 minutes, stirring occasionally. This helps the cream slightly thicken and infuse with lemon flavor.
- Add lemon juice & Limoncello – Remove from heat and whisk in the lemon juice and chilled Limoncello until fully incorporated. The acidity will naturally set the cream.
- Strain & pour – Strain the mixture into a heatproof jug to remove zest, then pour into 4–6 small serving glasses or ramekins.
- Chill to set – Refrigerate for at least 4 hours or until firm and custard-like.
- Garnish & serve – Before serving, garnish with fresh berries, a twist of lemon peel, or mint. Serve well chilled.
- Optional – Whip some heavy cream using a mixer to add some drama to the dessert. Sprinkle with Limoncello or lemon zest.