Limoncello Posset
Creamy, tangy, and kissed with the sunshine of the Amalfi Coast, this Limoncello Posset blends silky cream, vibrant lemon, and the sweet kick of Limoncello for an elegant dessert that’s deceptively simple to make.
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.
Notes
For a lighter version, substitute part of the heavy cream with half-and-half. To enhance the lemon aroma, chill serving glasses in the fridge before filling.