A lemon posset is an easy, softly set stove-top pudding with a texture as ethereal as a baked custard, but with a quarter of the fuss. A tart, gorgeous raspberry coulis is the perfect accompaniment. Top the possets with the coulis while they set up in the refrigerator or serve with a little pitcher of it on the side.

Lemon Posset with Raspberry Coulis

Recipe details

Serves

6

Ingredients

  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 2 tablespoons lemon zest
  • ¼ teaspoon kosher salt
  • ½ cup freshly squeezed lemon juice

For the Coulis

  • 6 ounces raspberries, fresh or frozen
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons granulated sugar

Method

  1. To make the possets: In a medium saucepan bring the cream, sugar, zest, and salt to a boil over medium-high heat, stirring occasionally with a flexible spatula. Reduce the heat and gently boil, without stirring for 5 minutes, watching closely so that the mixture does not boil over. Remove from the heat and stir in the lemon juice; let sit about 20 minutes to cool to room temperature.
  2. Whisk briefly and strain through a fine, wire mesh sieve into a large-spouted measuring cup or pitcher, (to remove the zest). Pour the posset evenly into six 6-ounce ramekins and refrigerate until set, at least 3 hours.
  3. While the possets chill, make the coulis. In a medium saucepan combine the raspberries, lemon juice, and sugar and bring to a simmer over medium heat. Simmer the berries, mashing them with a spatula or fork, until they begin to release their juice and the sugar is dissolved, about 5 minutes. Strain through a fine, wire mesh sieve into a small bowl, discard the seeds. Let cool to room temperature.
  4. After the possets have chilled for about 1 ½ hours, spoon a generous tablespoon of the coulis over each, spreading slightly as needed. Return to the refrigerator for the coulis to chill, about 30 minutes more. The coulis will still have a spoonable texture. You can also serve the coulis separately in a small pitcher.
  5. The possets can be refrigerated, covered, for up to 3 days, with or without the coulis. Serve cold, directly from the fridge.