Description
To understand this dish, you first have to understand the unique texture of a posset. It is often compared to a panna cotta or a mousse, but it occupies a category all its own. Unlike many other set desserts, it does not rely on thickening agents like cornstarch, eggs, or gelatin. Instead, it relies on a beautiful chemical reaction between the acid in the lemon juice and the proteins in the heavy cream. When these two meet after the cream has been boiled with sugar, the mixture thickens into a dense, luxurious cream that is incredibly stable.
Ingredients
- 1½ cups fresh strawberries (chopped)
- 1 cup milk or dark chocolate (melted)
- ½ cup heavy cream (or whipping cream)
- 2 tbsp sweetened condensed milk
- ½ tsp vanilla extract
- 2–3 tbsp crushed biscuits (like digestive biscuits)
- 2 tbsp chopped nuts (pistachios or almonds)
- Optional: caramel sauce or chocolate syrup for layering
Instructions
- Prepare strawberries
Wash, hull, and chop the strawberries into small pieces. - Make the cream layer
In a bowl, whip the cream until soft peaks form. Gently mix in condensed milk and vanilla extract. - Prepare chocolate
Melt the chocolate until smooth (microwave or double boiler). - Layer the cups
In small serving cups:- Add a layer of crushed biscuits
- Add strawberries
- Spoon a layer of cream
- Drizzle melted chocolate
- Repeat layers
Repeat the layers once more for a rich, dessert-style cup. - Top & garnish
Finish with chocolate drizzle, chopped nuts, and a few strawberry pieces. - Chill & serve
Refrigerate for 20–30 minutes before serving for best texture.
Notes
A beautifully simple dessert with a silky texture and bright citrus flavor—perfect for impressing guests with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: British
Nutrition
- Serving Size: 1 lemon half
- Calories: 320 kcal
Keywords: Classic British lemon cream, citrus posset in fruit shells, three-ingredient lemon dessert, creamy lemon custard pots, chilled lemon rind treats.