This classic English dessert has a custard-like texture and has been enjoyed for centuries. You can make it with just lemon juice, add strawberry puree, blueberry puree or pretty much any type of fruit. It’s a smooth, creamy and light dessert that’s made from the acidic juice of a lemon and heavy whipping cream. When the two combine, you get the thick texture of custard. Is your mouth watering yet?
Let’s get started and watch the whole recipe if you want to learn about stabilizing your whipped cream. I started on a quest of trying to find a way to pipe my whipped cream and after many failed attempts (one including freezing it for a bit – only to have it come out looking chunky), I finally found a method from America’s Test Kitchen. Once I tried out this method, it became a game changer in my kitchen! Just wait and see below.
Below are the steps I took in the video but if you want to take a few short cuts, you don’t need to make your own whip cream or streusel crisp. You could use store-bought whipped cream and add in a crushed up cookie. You can make this easy or all from scratch. Either way, it will be delicious but when everything is from scratch, it truly takes it to another level.
Strawberry Puree
- 2 cups Strawberries
- 1/4 to ½ cup of sugar – your preference on sweetness
Directions: Use a small pot and place strawberries on medium, then add sugar. Stir and once it starts to sizzle, place it on low. Then use an immersion blender to get an even more smooth texture for your puree. Set aside.
Posset Recipe
- 1 cup strawberry puree
- 2 cups heavy whipping cream
- ½ tsp vanilla extract
- ½ cup sugar
- 3 tbsp lemon juice
Directions: Combine heavy whipping cream, vanilla extract, sugar. Stir until sugar is mixed in. Turn on burner to medium, stir for 3 minutes constantly. Then turn off burner, add in strawberry puree and lemon juice. Stir until mixed. Let sit for 10-12 minutes.
*Pour into containers and chill in fridge for 2 hours at minimum.
Streusel Crisps
- 5 tablespoons salted butter, slightly melted
- 2/3 cup flour
- ½ cup old-fashioned oats
- 1/3 light brown sugar (or dark brown sugar if you have it. Either works)
- Little more than ½ teaspoon of cinnamon
Directions: Mix together with a fork and form into crisps on baking pan. Bake on 325 for about 10-15 minutes.
Whipped Cream
- 2 cups heavy whipping cream
- ½ teaspoon vanilla
- ¼ cup lemon infused sugar (lemon zest from 1 lemon and sugar)
Directions: Mix on medium. To stabilize whipped cream so you can pipe it onto your dessert, see tip below.
(To stabilize whipped cream, in a separate small bowl add 2 tablespoons water. Sprinkle ¾ teaspoon unflavored gelatine over water and let sit 3 minutes. Then microwave in 5 second increments until dissolved. Leave off to the side and only add into whipped cream once it begins to thicken up. Mix and continue to blend until you have stiff peaks. Stabilized whipped cream allows you to pipe onto dessert while keeping it’s form)
*Tip
Pour the posset into your serving cup with a spoon. The trick is to avoid splatter on the inside of the cup and minimize bubbles from just pouring. If you do get small bubbles on top, use a toothpick to poke at the bubbles. You want a smooth top layer for presentation.
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