Lemon Posset with Cardamom Ginger Cookies

Lemon posset in a martini glass, with red berries, some mint, a cookie and sprinkled sugar.

5 from 1 vote

Lemon Posset with Cardamom Ginger Cookies is a three-ingredient light and creamy make-ahead dessert that takes just 10 minutes to make.

Prep Time5

Cook Time10

chill time6

Total Time6 15

Course: Dessert

Cuisine: British, Pakistani

Diet: Gluten Free, Halal, Hindu, Kosher, Vegetarian

Keyword: 3 ingredient dessert, Chilled dessert, cream dessert, easy dessert, lemon dessert, Summer Dessert

Servings: servings

Calories: 1329kcal

Author: Nosheen Babar

Ingredients

Lemon Posset

4 cups heavy whipping cream
1 ⅔ cup granulated sugar (see notes)
2 lemons zested
6 tbsp lemon juice (see notes)

Cardamom Ginger Cookies

½ frozen pie crust
1 egg
2 tbsp sugar
½ tsp ginger powder
½ tsp cardamom powder

Garnish

12 raspberries
4 strawberries
4 sprigs mint
2 tbsp powdered sugar

Instructions

Lemon Posset

Zest 2 lemons.
Juice about 4 large lemons to get the 6 tablespoons of juice and set it aside.
Add the cream, sugar and lemon zest to a medium saucepan and cook on medium heat till the mixture is boiling.
Reduce the heat to medium-low and cook till the mixture is reduced to 2 cups (about 8-12 minutes).
Once the mixture is reduced, turn the heat off, remove the pan from the stove, and add in the lemon juice, stirring constantly till the cream thickens.
Do so now if you want to strain the cream to remove the zest. (see notes)
Divide the lemon posset into four glasses or ramekins and cover with plastic wrap to prevent skin from forming on top as the posset comes to room temperature.
Once the dessert is at room temperature, place it in the fridge and chill for a minimum of 6 hours so it can set.

Cardamom Ginger Cookies

Preheat your oven to 350°F.
Line a cookie sheet with parchment paper.
Mix the sugar, ginger and cardamom in a bowl and set aside.
Defrost and unroll 1 sheet of a frozen 9" pie crust.
Using a small 2" biscuit cutter cut out as many circles as you can and place them on the cookie sheet. (see notes)
Beat the egg and brush it on the cookies.
Sprinkle the spiced sugar mixture generously on the buttered cookies.
Bake in the oven for 12 minutes or until the cookies are a light tan color and seem to have crisped up.

Garnishing The Posset

Once the Posset is chilled, slice the strawberries and place one along with a few raspberries in each glass.
Place a cookie alongside the berries.
Add a sprig of mint.
sprinkle some powdered sugar on top using a small mesh sieve and serve.

Notes

The Sugar-Caster sugar is what the British typically use in their desserts and it's a cross between granulated and powdered sugar. It's usually unavailable in the US, but regular granulated sugar is just as good a substitute in this recipe.

The Lemon Juice - I usually use about four large lemons in this recipe. However, since lemons come in different sizes, it's best to measure the juice in tablespoons rather than the number of lemons.

Straining the Posset - This ensures that any bits of lemon peel are removed from the mixture. I use a very fine zester, and they are hardly visible when the cream has cooked. You can use either method to get a perfect velvety texture for your posset.

Biscuit Cutter - I use a biscuit cutter rather than a cookie cutter, so my cookies have pretty edges. You're welcome to make any shape or even use store-bought short bread.

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