Lemon possets are a no-heat, smooth citrus dessert with just 3 principle fixings (cream, lemon, and a sugar) in addition to a fourth element for the berry besting. For all the more simple to-make treats to fulfill sweet yearnings, visit Keto and Low Carb Dessert Recipes.
This lemon posset is exceptionally sweet with concentrated lemon flavors (like lemon keto fat bombs), and is served in little segments. It's topped with new blueberries, which includes additional poignancy.
The surface is that of a plush and delectable cream, amazingly smooth and smooth. It's a lot thicker than a conventional pudding, custard, or mousse.
The way in to an ideal lemon posset is dealing with the fragile harmony between every one of the three fixings — cream, lemon juice, and the sugar — for the perfect smooth surface and brilliant lemon enhance. I explored different avenues regarding these fixing proportions by adjusting from America's Test Kitchen, which was the motivation for this formula.
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- 1 cup heavy whipping cream
- 1/4 cup (1.5 ounces weight) confectioners swerve sweetener (for more details, see "Note About Sweeteners" section below)
- 1 large lemon
- 1/3 cup (2 ounces weight) fresh blueberries (other berries or a mix of them would work too, like raspberries or blackberries)
INSTRUCTIONS
- Grate the lemon until you have 1 tablespoon of grated lemon zest, taking care to avoid the bitter white pith of the peel. Cut and squeeze the lemon until you have 3 tablespoons of fresh lemon juice.
- In a medium saucepan (I use a 7-inch wide and 3.5-inch tall nonstick pan), add heavy cream, swerve, and 1 tablespoon of lemon zest. Don’t add the lemon juice. Avoid smaller saucepans because the cream will take up significant volume once it starts to boil.
- Place the saucepan over medium-high heat. While waiting for the mixture to come to a boil, stir constantly to dissolve the sweetener, about 1 minute.
- When a rapid foamy boil is established, stir frequently and decrease the heat as needed to maintain a steady boil. Watch carefully to avoid boiling over. When 5 minutes of foamy boiling have elapsed, immediately turn off the heat and pour the mixture into a heatproof measuring glass. The mixture should be reduced to just shy of 1 cup; if you have more than that, pour the mixture back into the saucepan and boil for another 1-2 minutes and measure again.
- With the mixture in the measuring glass, add 3 tablespoons of lemon juice and stir it in. Let the mixture sit at room temperature for about 30 minutes or until a skin forms on top, keeping it in a cool area away from hot ovens.
- Using a fine mesh (I use a nut milk bag), strain out all solids including lemon zest, applying pressure to the mesh to squeeze out liquid. Discard the solids. You should be left with a smooth and thick liquid, about 2/3 cup.
- Evenly divide the liquid among 3 tiny serving glasses or bowls. I use glass prep bowls that can hold about 1/2 cup (4 fl oz) each.
- Refrigerate them uncovered for 3 hours. Once they’re set, top with blueberries and cover with plastic wrap. Store them in the refrigerator for up to 1 day until ready to serve.
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