This low-fat lemon posset recipe is unbelievably light and airy, and an elegant make-ahead dessert that can be served as a palette refresher at the end of a meal.
This low-fat lemon posset is a truly delightful summery pudding - simple and palette-cleansing and always popular with guests.
It's so light and airy, with a silky texture and a fabulous tangy flavour - you'd never know it was a healthier option. If you want to add something a little extra, serve with some biscuits that your guests can dip in or crumble over for added crunch. Something simple like shortbread or a butter biscuit works really well. These can be made ahead of time and you'll only need about half an hour to pull them together - but they do need to chill for four hours before serving.
Ingredients
425ml reduced fat crème fraîche
100g caster sugar
2 lemons
Blueberries, to serve
Lemon zest, to serve
WEIGHT CONVERTER
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Method
Place the crème fraîche and sugar into a large saucepan. Add the peel of both lemons to give a more intense citrus flavour. Bring the mixture to a rolling boil and allow to boil robustly for around 5 minutes. Ensure you stir continuously to avoid the bottom from burning. Squeeze the juice of the lemons into the mixture. Remove from the heat and strain.
Pour the mixture into ramekins or into a larger serving bowl. Chill in the fridge for at least 4 hours.
Serve with a handful of raspberries and a dusting of lemon zest.
Top tip for making low-fat lemon posset
Don't skimp on the chilling stage for these possets, even if you've made similar ones before and got away with it. The trick is to chill the posset for a good chunk of time, as the reduced fat crème fraîche has a softer consistency than full fat creams
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