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: Dessert
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.