Tasteless Cooking - Cooking Beyond Flavour

Tasteless Cooking Recipe

Lemon Posset

A chilled lemon cream dessert that is smooth, rich, sharp, and deeply satisfying.

Serve With:Ginger BiscuitsWarm spice and crunch against the cold, sharp lemon cream.
Lemon Posset

Ingredients

  • 700ml heavy cream (35% milk fat)
  • 3 large lemons
  • 187g granulated sugar

Method

  1. Zest the three lemons.
  2. Juice the lemons until you have 82g.
  3. Add the cream and sugar to a pan.
  4. Place the pan over medium heat.
  5. Stir continuously until all of the sugar has dissolved.
  6. Add all of the lemon zest.
  7. Increase the heat and continue stirring until the mixture begins to boil.
  8. Reduce the heat and simmer gently, stirring continuously for 10 minutes.
  9. Pour the cream mixture through a sieve into a clean pan.
  10. Simmer for a further 5 minutes.
  11. Remove the pan from the heat and leave to cool for 7 minutes.
  12. Place four large ramekins nearby.
  13. Stir the reserved lemon juice into the cream mixture until fully combined.
  14. Pour the mixture into the ramekins.
  15. Cover each ramekin with cling wrap and refrigerate for at least 5 hours, preferably overnight.

Notes

Avoid whisking vigorously after adding the lemon juice, as introducing air bubbles can spoil the smooth, silky texture of the posset. NEVER step away from the pan!

Why it works for taste loss

Lemon posset combines strong citrus sharpness with cold, smooth richness. The acidity of the lemon can still feel bright and vivid when taste is reduced, while the chilled creamy texture creates a luxurious mouthfeel that helps the dessert remain satisfying even when flavour perception is muted.