Lemon White Chocolate Posset

Lemon White Chocolate Posset is a refreshing recipe made with lemons, heavy cream, sugar, vanilla extract and white chocolate. It’s so creamy and citrusy with just the right amount of sweetness.

To make Lemon White Chocolate Posset, all you need are 5 simple ingredients and a little time. This recipe is a no fuss recipe that doesn’t use eggs or gelatin, and you don’t even need ramekins or special serving dishes – just use the lemons!

I can’t think of a more perfect dessert for a garden party, a picnic on the beach, or any event that you need a simple yet aesthetic dish to bring to. Garnish with little lemon slices or berries and some greenery to make this dish even cuter!

How to make Lemon White Chocolate Posset

Start by zesting one of the lemons. If using the lemon rind as a dish, cut the lemons in half lengthwise and scooping out the flesh. Place the lemon flesh into a fine mesh strainer and press all the juice out with a spoon. Set the juice aside.

To a small saucepan over medium heat, add heavy cream, chopped white chocolate, vanilla extract and granulated sugar. Stir frequently and bring to a gentle boil. Let boil for a couple of minutes stirring constantly so the mixture doesn’t overflow.

If you feel the mixture is going to overflow, gently lift the pan off of the stove until it calms down.

Remove from heat and whisk in the lemon juice and lemon zest until smooth. Let the posset stand for about 10 minutes before pouring into the lemon rind dishes. Carefully transfer each lemon half to a baking dish or plate.

Let the Lemon White Chocolate Posset firm up in the refrigerator, uncovered for at least 3 hours before garnishing and enjoying. Store in the refrigerator, covered for up to 5 days.

Why did the Lemon Posset turn out runny?

To avoid runny lemon posset, make sure you use heavy cream (also known as whipping cream or double cream) with 35% milkfat.

If you don’t cook the cream mixture for at least 5 minutes, the posset won’t set up properly. You also need to make sure you give the posset enough time to set in the refrigerator. Let the lemon posset chill for at least 3 hours.

Storing Lemon White Chocolate Posset

Store lemon posset in the refrigerator, covered with plastic wrap to avoid a film forming over the posset. Alternatively, you can store them in an airtight container.

You can store the posset up to 5 days, but I find they taste best within 3 days of storing.

If you make this recipe, please rate and comment to support my blog.