Last updated
Home » Recipes
jump to recipe
Sneak Preview: This easy dessert recipe for Vanilla Posset with Lemon is as simple as it gets, with no need for an oven or advanced cooking skills. All you’ll need are some basic ingredients: heavy whipping cream, vanilla bean paste or vanilla extract, and zesty lemon.
PinAs an Amazon Associate, I earn from qualifying purchases.
This vanilla posset recipe reminds me of a cross between creme brûlée custard (without the tricky sugar crust) and ice cream (but it’s not frozen). Heat the cream on the stove for a few minutes, then chill.
Three Reasons Why You Should Bookmark This Recipe
- When you need a dessert to go with a heavy meal, this is it. It’s also good for a ladies’ luncheon or summer holidays.
- Use seasonal fresh fruit, fresh mint, or powdered sugar to garnish.
- No ice cream freezer, oven, or torch is needed.
This decadent treat was a big hit at our family dinner last weekend. Even the little ones ate it up.
Ingredients and Substitutions
Can you believe this recipe has only four ingredients? Use the best quality and freshest ingredients you can find!
- HEAVY CREAM: No substitutions will do here. Heavy cream is the secret to achieving that unmatched, luscious thickness.
- SUGAR: Stick with granulated sugar; there’s simply no match.
- LEMONS: Fresh lemons are non-negotiable. Bottled juice won’t deliver that vibrant zest.
- VANILLA: You’ve got options. Vanilla extract is a budget-friendly and widely available choice. However, if you can get your hands on a vanilla pod or bean or vanilla bean paste, you’re in for a treat. The result? A luxurious dessert that’s not only a delight to the taste buds but also a feast for the eyes.
- Vanilla paste, speckled with those tiny black gems, offers a hassle-free alternative to scraping and splitting vanilla beans. Find it at local stores like Central Market, Williams-Sonoma, and, of course, online. Try it in ice cream, pudding, custards, yogurt…actually, any dessert where you want to see the little black specks.
PinHow To Create a Vanilla Posset with Lemon in 4 Simple Steps
- Boil Cream and Sugar: Start by bringing heavy cream and sugar to a gentle boil in a small saucepan, where the magic happens as the sweetened cream transforms into a luxurious, thickened sauce.
- Add Vanilla and Lemon Juice: Infuse your posset with vanilla extract or vanilla bean paste. Then, add the bright and zesty flavor of lemon by adding freshly squeezed lemon juice.
- Strain and Pour: To ensure a silky-smooth texture, strain the lemony sauce through a small sieve as you pour it into individual serving dishes. Place in the fridge. As it chills, the posset will gradually set and become firmer.
- Garnish with Berries: Elevate the posset’s appearance and taste by garnishing it with your choice of berries. Raspberries are a personal favorite that adds a burst of color and freshness to your dessert. Enjoy!
📌Kitchen Tip📌 The optional powdered sugar adds a fancy touch with no special decorating skills. Place a tablespoon or two of powdered sugar into a small grocery-store-type strainer and gently tap the edge to make an even shower of “snow.”
PinFAQ about Vanilla Posset with Lemon
What is a posset made of?
A posset consists of heavy cream, sugar, an acid like lemon juice, and sometimes additional flavorings like vanilla in this recipe. No eggs, gelatin, or baking is required.
What sets a posset?
The acid in the lemon juice sets the heavy cream.
Can I make a posset ahead of time?
Yes. Your posset will need time to chill after you make it. Allow at least 3-4 hours before you want to serve it.
Can I substitute half-and-half for heavy cream?
No, the fat content in heavy cream helps make this posset thick. It won’t be the same if you use something else.
Can I substitute vanilla extract for the vanilla bean?
Yes.
Parting thoughts: This posset is a great dessert after a heavy meal or for a ladies’ luncheon. Other “cool” desserts include this Blackberry Ice Cream, Creme Fraiche Ice Cream, and my favorite, Coffee Ice Cream.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Pin
Yield: 8 servings
Easy Vanilla Posset with Lemon Recipe
By Paula Rhodes
This cool and refreshing treat is a culinary masterpiece, kissed by the delicate essence of vanilla bean (or vanilla extract) and the zesty allure of lemon. It’s the ultimate sweet finish for any occasion, whether you’ve just savored a hearty meal or you’re hosting a ladies luncheon.
Rate this recipe
(5 stars if you loved it)
5 from 4 votes
PRINT RECIPE PIN RECIPE SEND EMAIL
Prep time: 10 minutes minutes
Cook time: 8 minutes minutes
Total time: 18 minutes minutes
Ingredients
- 2 cups (454 g) heavy whipping cream
- ⅔ cup (133 g) granulated sugar
- Juice of 2 fresh medium lemons
- 1 teaspoon vanilla bean paste or vanilla extract
- Powdered sugar for garnish
Instructions
Bring 2 cups (454 g) heavy whipping cream and 2/3 cup (133 g) granulated sugar to a quiet boil over medium-low heat, stirring continuously. Reduce heat and simmer 2-3 minutes. Don’t allow the mixture to boil furiously.
Remove from heat and whisk in Juice of 2 fresh medium lemons that has been strained. Add 1 teaspoon vanilla bean paste. Pour through a strainer into 8 ramekins. For more generous servings, use only 6 dishes.
Allow to cool about 20 minutes.
Chill at least 3-4 hours. Garnish with raspberries and Powdered sugar for garnish immediately before serving.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 19g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 45mg | Sugar: 17g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
My Amazon Store
