Like I said in the video, I used lemon since my posset was being paired with gingersnap crumbs, but the first time I ever had this it was done with lime and graham cracker crumbs, and was equally stellar. Next time I think I’ll try it with both, since once you experience this magical mixture, there’s always going to be a next time.
This reminds me a lot of lemon curd, especially with how perfectly it pairs with fresh seasonal fruit, but the lemon flavor is even more intense, despite actually using less juice. It’s also significantly faster and easier to make. So yes, this does seem too good to be true, and yet somehow it is, which is why I really do hope you give this lemon posset a try soon. Enjoy!
Makes 4 Portions of Lemon Gingersnap Posset:
2 cups heavy cream
2/3 cup white sugar
1 generous tablespoon grated lemon zest
1/4 cup freshly squeezed lemon juice
1/2 cup crushed gingersnaps, or other crunchy cookie
4 or 5 teaspoons melted butter, or enough to moisten crumbs
whipped cream and seasonal fruit to garnish-->