Lemon Possets with Mascarpone Cream
An elegant, custard-like lemon dessert that’s perfect for summer dinner parties.
Lemon Possets with Mascarpone Cream
Photo Credit : Adam Detour | Food Styling: Chantal LambethFor the possets
Ingredients
2 1/3 cups heavy cream
¾ cup granulated sugar
6 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Instructions
In a medium saucepan over medium heat, bring the cream and sugar to a boil, stirring constantly. Continue boiling for 5 minutes, stirring occasionally and adjusting the heat as needed to ensure that the cream doesn’t scorch on the bottom of the pan or boil over.
Remove the cream mixture from the heat. Stir in the lemon juice and vanilla extract. Let the mixture cool for 10 minutes, then stir well and divide the mixture evenly among four ramekins or glasses of your choice (they should hold about 8 ounces each). Cover each posset with plastic wrap and refrigerate for at least 4 hours and up to overnight.
For the mascarpone cream
Ingredients
½ cup mascarpone cheese
¼ cup powdered sugar
¾ cup heavy cream
Fresh raspberries
Instructions
Just before serving, make the mascarpone cream: In the bowl of a stand mixer with a whisk attachment (or using a handheld mixer), whip mascarpone and powdered sugar at medium-high speed for 1 minute. Use a rubber spatula to scrape the sides of the bowl. While at medium speed, slowly pour in the heavy cream. Once all the cream is added, scrape the bowl again. Whip the cream until medium stiff peaks form.
To serve, dollop or pipe the whipped mascarpone cream onto the possets and garnish with the fresh raspberries. Yields 4 servings.
