Lemon Poppyseed Posset
A silky, no-bake cream dessert with bright lemon flavor and poppy seeds throughout. This lemon poppy seed posset sets in the fridge using the acid in fresh lemon juice, no eggs, no gelatin needed. Make it up to two days ahead and serve in glasses or lemon cups.
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Servings: 14 half lemons
INGREDIENTS
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 1/4 cup lemon juice
- 1 scant Tablespoon poppy seeds
- 7-10 medium lemons for filling I used 8 Wonderful seedless lemons
INSTRUCTIONS
- Prep the lemon rinds: Cut the lemons in half and scoop out the lemons with a spoon. Running a knife around the outside makes it a bit easier/faster. Place them closely on a baking sheet or in a baking dish so they’re touching and as evenly upright as possible.7-10 medium lemons for filling
- Simmer cream and sugar: In a medium saucepan, whisk together the heavy cream and sugar and bring to a gentle boil over medium heat. Once bubbling, immediately turn the heat down to low and simmer for 5 minutes, stirring often.2 cups heavy cream, 1/3 cup granulated sugar
- Add lemon juice and strain: Remove it from the heat and stir in the lemon juice. Cool for 10-15 minutes then strain through a fine mesh sieve over a large measuring cup with a lip. Stir in poppy seeds.1/4 cup lemon juice, 1 scant Tablespoon poppy seeds
- Chill: Pour the mixture into the lemon rinds all the way full. Transfer the baking sheet/pan to the refrigerator and chill for at least 2 hours, or overnight. Pipe homemade whipped cream on part of the lemons and garnish with sanding sugar and lemon slices.
Nutrition
Serving: 1half lemon | Calories: 135kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 9mg | Fiber: 0.03g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.05mg
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