Happy Fourth of July! I hope you had a wonderful celebration! I was going to make my fave red, white & blue dessert, these Mixed Berry Shortcakes. In typical ADD fashion, I appropriated the strawberries for something else!, these No Bake Lemon Custard Possets. I’m so glad because these are some of the best things I’ve ever tasted!
The Possets were worth the “sacrifice” of those gorgeous strawberries. If you’re not familiar, possets are a ridiculously quick and easy, lemony dessert, and they will be fabulous anytime you have berries, of any sort, throughout the summer.
About No Bake Lemon Custard Possets:
Possets are an English dessert that’s in a class of its own. Sometimes described as a “custard” (as in the name, here) or as a “pudding” those just can’t compare. Fix in your mind’ something cool and silky, smooth and luscious. Something light and ethereal, the fresh taste as fleeting as a first kiss.
Then, transpose a creamy, lemony taste over the top and finish your taste sensation with the floral loveliness of lightly sugared strawberries. Now we’re getting close!
When I had my first taste, what came to mind was a thatched roof stone cottage, a tangle of a garden. Fresh white curtains gently waft in the breeze, and on a tray, on the old worn and scrubbed table are the possets. Old Bessie, tied out back, gives a gentle low now and then. The fairies (hey, it’s my daydream) are dancing at the edge of the glen beyond, in sun-dappled depths.
Strawberries
Serving the Possets:
Now these possets can easily go from a simple finish to a simple meal or spectacular ending to a dinner party.
It’s all in the presentation. I chose small bowls garnished with strawberries, but custard cups of any kind will do. If you’d like to go all out think about serving in stemware, maybe martini glasses. Up the garnish a bit with raspberries (maybe glazed ones) or a small, edible flower (maybe sugared) or two.
A fresh berry coulis can be floated over the top of the possets and my Joy of Cooking recommends roasted fruit. I’ll have to put those on my to make list. In the meantime, a spoonful of this Strawberry Compote or Blackberry Sauce would be excellent.
No Bake Lemon Custard Possets
Making No Bake Lemon Custard Possets:
I pulled this recipe from the New York Times. This is a straightforward recipe with a short ingredient list and takes only minutes to make – but make sure to have at least three hours to chill. It’s an ideal make-ahead dessert.
To avoid any possibility of a boilover, anytime you’re simmering cream, use a saucepan quite a bit larger than needed. Watch this carefully and aim for a good simmer, not an out-and-out boil. Stir often and keep an eye on the time to help determine when it’s ready.
Use the standard spoon test: Dip a spoon in and out of the posset. Run a finger across the back of the spoon. If a distinct line is left, you’re good to go. Remove from heat and immediately pour into a container, preferably one with a spout (like a glass measuring cup) so it can easily be poured into your cups or glasses.
In Other News:
If you’re a follower, you already know about my garden battles with the animals that destroyed my gardens. (I lost around 60 perennials.) Last week I put in tomatoes and an herb garden. My photos on this Knorr’s Spinach Dip post motivated me!
Here’s the progress. An Asian pear given away by the city during Arbor Day – check out the babies! The pink rose is rebounding after being cut to the ground. The only lily left of 17. And look, there’s one of the culprits!
Saving Money on No Bake Lemon Custard Possets:
If you follow me (I’d love it if you did!) you know I am a huge fan of letting sales dictate both what and when I make something. The best grocery sales are usually before holidays, so I stock up on what I can. Take a peek at Win at the Grocers & see what you can expect to be at a low.
Cream:
Cream has a high-fat content and keeps several weeks in the fridge, unopened. It’s a great pre-holiday sale item at the grocery. Discount groceries and buyer’s clubs have great pricing; quality can vary by store and area and the buyer’s club will require you to buy in quarts.
Strawberries:
- Sale prices of strawberries can be half the regular price, so plan your use around the sales. Aldi or Lidl have great prices on strawberries.
- Strawberries will never ripen more once they’re picked. Turn the package over and inspect for crushed or wet berries and mold. Once home, stash the package upside down so the berries on the bottom aren’t sitting in condensation.
Lemons:
Weigh several in your hand and choose the heaviest; they’ll be the juiciest. Minor color variations don’t matter but avoid any that have brownish spots. If buying in bags, examine closely and avoid discounted bags full of small lemons. They might seem like a great buy but you’ll be paying for mostly rind. When home place in a closed paper towel-lined container in the fridge.
To get the most from a lemon, wash first, then microwave for 30 seconds and/or roll with pressure on the counter. The rind holds as much flavor as the juice; grate it and save any extra in a small ziploc in the freezer. Use when you need lemon flavor but don’t have one on hand. Juice & toss what’s left in a pitcher of water for your own lemony “Spa Water.”
If you need a small amount of juice, pierce your lemon with a fork and squeeze it, then remember to use the rest. Bag and stash it in the fridge door where you’ll see it.
No Bake Lemon Custard Possets
No Bake Lemon Custard Possets
Note: The servings are small. Six-ounce ramekins will give room at the top for the strawberries.
- Prep Time: 20 minutes, 3 hour chill
- Total Time: 3 hours, 20 minutes
- Yield: 4 servings 1x
- Category: desserts
Ingredients
For the Possets:
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
- Pinch of fine sea salt
- 1/3 cup fresh lemon juice (from 2 to 3 lemons)
For the Strawberries:
- 1 cup sliced strawberries
- 1 to 2 teaspoons granulated sugar
- Freshly ground black pepper, for serving (optional)
Instructions
For the Possets:
In a medium-sized saucepan, combine cream, sugar, lemon zest, and salt. Over medium-high heat, bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously, stirring often until mixture thickens slightly, about 4 to 5 minutes. Test by dipping a spoon into the mixture. Run a finger across the back of the spoon; if a distinct line is left the mixture is ready.
Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into four 6-ounce ramekins, small bowls or glasses.
Refrigerate, uncovered, until set, at least 3 hours.
For the Strawberries:
As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved, then refrigerate.
To Serve:
To serve, top each lemon custard with some strawberry topping and an optional grind of black pepper on top.
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I’ll be sharing No Bake Lemon Custard Possets at Fiesta Friday #283, cohosted this week by Antonia @ Zoale.com and Jhuls @ The Not So Creative Cook.
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