Lemon Cottage Cheese Posset with Fresh Berries Recipe
Lemon Posset is a creamy, tangy British dessert made with cottage cheese, fresh lemon juice, and cream, offering a smooth and luscious texture balanced with bright citrus flavors. This easy no-bake dessert is chilled until set and garnished with fresh berries and extra lemon zest for a refreshing finish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup 4% cottage cheese (Daisy brand recommended)
- 1 Tablespoon lemon zest (from approx. 2 lemons, plus extra for garnish)
- 1/2 cup fresh lemon juice (from approx. 4 lemons)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup cane sugar
- 1/8 teaspoon fine sea salt
Garnishes
- Approximately 1 cup raspberries
- Approximately 1 cup blueberries
Instructions
- Prepare lemon mixture: In a blender, combine the cottage cheese, lemon zest, fresh lemon juice, and vanilla extract. Blend for 2 minutes until the mixture is completely smooth, pausing to scrape down the sides as needed. Set this mixture aside.
- Heat cream mixture: In a medium pot, whisk together the heavy cream, cane sugar, and sea salt. Heat over medium-low heat for about 5 minutes, stirring occasionally until the mixture is steamy but not boiling.
- Combine mixtures: Remove the pot from heat. Quickly whisk the blended cottage cheese and lemon mixture into the warm cream mixture in three additions, ensuring they are fully incorporated.
- Chill the dessert: Pour the combined lemon-cream mixture evenly into 6 glasses or small jars. Place the glasses in the refrigerator and chill for 4 to 6 hours or overnight until set.
- Serve and garnish: Just before serving, garnish each portion with fresh raspberries, blueberries, and additional lemon zest for an attractive and flavorful finishing touch.
- Optional – prepare lemon shells: Slice 6 lemons in half lengthwise. Score around the outer edge between the flesh and skin with a knife. Scoop out the lemon pulp into a bowl and set aside. Zest the bottom of each lemon half to create a flat surface, and keep zest aside. Squeeze the juice from the pulp using a citrus press and strain through a fine mesh sieve. Measure 1/2 cup juice for the recipe. Use the lemon halves as decorative bowls for serving if desired.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Do not boil the cream mixture; heating until steamy preserves the smooth texture.
- The dessert requires chilling to set properly, so plan ahead to refrigerate for at least 4 hours.
- Optional serving in lemon shells adds a beautiful presentation but is not necessary.
- This dessert is gluten-free and vegetarian-friendly.
- Substitute cane sugar with another granulated sugar if needed.
- For a slightly tangier posset, add a bit more lemon juice, but be cautious to maintain balance with cream.
