Lemon Posset with Spiced Fruits
6 servings
30 minutes
Lemon posset with spiced fruits is a refined dessert of Italian cuisine that combines the delicate creamy texture with the refreshing tartness of lemon. The history of posset has roots in English traditions, but in its Italian version, it gains sophisticated elegance through rich aromas of spices and fruits. Velvety and light, it offers sensual pleasure with subtle notes of vanilla, cinnamon, and star anise. The garnish of caramelized plums, rhubarb, and currants adds complexity to the flavor of the dessert, creating a balance between sweetness and tartness. This dessert is perfect for concluding a festive dinner; it refreshes and invigorates while leaving a long-lasting aftertaste. Serving it with berries and rum makes it a true gastronomic masterpiece worthy of Italy's finest restaurants.
1
Squeeze the flesh of the lemons by cutting them in half. Pour the lemon juice into a glass. You will need 225 ml of juice (no more, no less, as lemon juice will react chemically with the cream).
- Lemon: 4 pieces
2
Mix cream, lemon pulp, and 250 grams of sugar in a pot. Bring to a boil, stirring occasionally. Once the sugar dissolves, let the mixture simmer for another 3 minutes on low heat. Remove the pot from the heat and add lemon juice. Stir. Strain through a sieve into a cup. Discard the pulp from the sieve.
- Cream 40%: 850 ml
- Lemon: 4 pieces
- Powdered sugar: 400 g
3
Remove the foam from the posset, pour into 6 whiskey glasses. Leave to cool. Cover the glasses with plastic wrap and place in the refrigerator for at least 24 hours.
4
Prepare the fruits before serving. Cut the rhubarb into 1 cm diamonds. Halve the plums and remove the pits. Cut the halves lengthwise, then into 4 pieces. When using black currants, remove them from the stems and discard the tails.
- Rhubarb: 3 pieces
- Plums: 3 pieces
- Blackcurrant: to taste
5
Heat a heavy pot over medium heat. Add diced butter and wait for it to start foaming. Then add rhubarb and plums. Sauté the fruits for 5 minutes until they start to soften. Then add blueberries or black currants (if used), sugar, cinnamon sticks, and star anise. Split the vanilla pods in half, scrape out the seeds, and add both the seeds and pods to the pot. Mix the fruits well, add rum (if used), and cook for another 5-8 minutes. Remove the pot from heat, discard whole spices and vanilla pods, and add blackberries and raspberries.
- Butter: 50 g
- Rhubarb: 3 pieces
- Plums: 3 pieces
- Blackcurrant: to taste
- Powdered sugar: 400 g
- Cinnamon sticks: 2 pieces
- Anise (star anise): 6 pieces
- Vanilla pod: 2 pieces
- Dark rum: 4 tablespoons
- Blackberry: to taste
- Raspberry: to taste
6
Serve the dessert chilled. Garnish with fruits on top.