Jamie Oliver Lemon Posset Recipes

3 cups heavy cream 1 1/4 cups white sugar Juice of 3 lemons (roughly 1/2 cup, give or take) A few tablespoons more heavy cream for that cloud-like finish on top

Start by pouring the cream and sugar into a saucepan. Medium-sized. Nothing fancy. You just need space for it to bubble without escaping. Stir it lazily. Let the sugar dissolve. No rush here.
Turn the heat up, medium-high. Then wait. Watch it carefully—don’t walk away, not even for a second. When it boils, it can sneak up on you, frothing and climbing like it has something to prove. Let it simmer. A few minutes. Two? Three? Use your nose, use your gut. When it smells like it could coat a spoon, it’s ready.
Pull it off the heat. Then in goes the lemon juice. And here’s where the magic hides. Stir it through. It doesn’t thicken instantly, but you can feel it shift. A little heavier. A little more serious.
Pour it into glasses. Not bowls. Not mugs. Something see-through, if you can. It deserves to be seen. That pale yellow, creamy and soft, almost trembling. Tuck them in the fridge. At least five hours. Overnight, if you’re patient—which, I wasn’t.
When they’ve set, they look quiet. Simple. But taste? Whole different thing. A dollop of extra cream on top just before serving—it’s barely a recipe step, more like a nudge toward luxury.

Jamie Oliver Lemon Posset