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Whipped Lemon Posset with Labneh

Whipped Lemon Posset with Labneh is a saucy little show-stopper of a dessert that hits all the right notes. You’ll need 5 ingredients, 15 minutes to make and 2 hours to set. And if you’re out to impress, serving this delicious vegetarian lemon dessert in hollowed-out lemons really ups the wow factor.

Lemon Posset with Labneh

I know you’re going to love my lemon posset but you may also want to check out this Citrus Posset made with Blood Oranges. 

This is one of my favourite summertime desserts – and I love serving it at a barbecue, especially if these succulent BBQ Grilled Prawns  were on the menu. Easy to make, enjoyed by young and old alike, it’s really what carefree summer entertaining is all about.

What is a Posset?

A posset is a beloved British dessert made from sugar, cream and citrus. It originated in the 15th Century, but the posset we know today is more refined, easy to make and utterly delicious. It’s been pointed out that posset is similar to a panna cotta, but there are some notable differences. Panna cotta means ‘cooked cream’ in Italian and uses gelatin, whereas posset relies on the acidity of the citrus to help it set.

My Lemon Posset Twist

Lemon posset recipes usually include cream, sugar and citrus, but I’ve put my own twist on this recipe.  Firstly, it’s easier, sort of a cheat’s version that doesn’t involve cooking down cream and sugar. You could make it with just cream, condensed milk and lemon and this would give you a posset with a custard-like quality to it.

I like to whip the cream and this gives it a beautiful, light mousse-like consistency.

 

Lemon Posset Dessert

Love Me Some Labneh

Sometimes a lemon posset can taste too cloyingly sweet, so it needs to be balanced with a little acidity, which we get from our citrus. But, too much acidity and your posset won’t set. Which is why I love me some Labneh! It’s slightly tart and a little sour, and by adding Labneh to this lemon posset recipe, it really elevates the flavour profile and adds a delicious complexity.  The result is a luxurious creamy dessert that’s a perfect balance of sweet, creamy and tart.

In this recipe, I’ve used store-bought Labneh, but if you’re interested, you can make your own Labneh. It’s super easy, but you will need to start a day before. Follow the recipe until the Labneh is strained – no need to roll it into balls or put it in oil.

Sometimes Looks Do Matter 

I know, I know. In yesterday’s recipe I mentioned that the gnarly-looking, bumpy and pock-marked lemons straight off the tree are the most flavourful. But in some cases looks do matter.  And if you’re serving your lemon posset to your guests in hollowed-out lemons, it’s one of those cases. You’re looking for even sized, blemish free lemons with smooth even skin.

Ready? Let’s get to it.

Do You Fancy My Lemon Posset Recipe?

Have you put my lemon posset to the test?  Did you delight your guests?Did you go all in and serve it in hollowed-out lemons?

Please tell us about it! Leave me a comment, give this recipe a rating, and remember to tag your photo #theculinarycartel on Instagram so we can see what you come up with.

Whipped Lemon Mousse Dessert

Frequently Asked Questions

Is it difficult to make your own Labneh??

No. It’s surprisingly simple and you need just two ingredients. You do need to leave it overnight, so start the day before you intend making this lemon posset dessert. Or, you can just use store bought. You can use this Labneh recipe. Follow the recipe until the Labneh is strained – no need to roll it into balls or put it in oil.  

Is this recipe gluten-free?

Yes. There’s no sign of gluten in this posset – and it’s also vegetarian.
 

Can I make this with limes in stead of lemons?

Yes. Limes will also work well here., 

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Lemon Posset with Labneh

Whipped Lemon Posset with Labneh


  • Author: Jess Bunn
  • Total Time: 15 minutes
  • Yield: Serves 6-8
  • Diet: Vegetarian

Description

Whipped Lemon Posset with Labneh is a saucy little show-stopper of a dessert that hits all the right notes. You’ll need 5 ingredients, 15 minutes to make and 2 hours to set. And if you’re out to impress, serving this delicious lemon dessert in hollowed-out lemons really ups the wow factor.


Ingredients

Units
  • 300 ml double cream
  • 4 lemons / 150ml juice* and zest
  • 1 tin condensed milk
  • 150g labneh

*(if serving in hollowed-out lemons you will need as many lemons as there are guests)

 


Instructions

  1. Start by preparing your lemons, cut the base of the lemon, making sure to not cut through the white pith to the lemon segments, but just enough so the lemon stands upright.
  2. Slice off the top of the lemon, to expose the segments, then with a sharp serrated knife or spoon, scoop out all of the juicy lemon flesh to leave it hollow, making sure to keep the sides neat, then set aside your ‘lemon cups’ to which you will add the lemon posset later. Alternatively, you can skip this step and serve it in a glass (but it really is a showstopper being served in a lemon!).
  3. Reserve the inside of the hollowed-out lemons for juicing the desired quantity of lemon juice. Simply strain the juice through a sieve to remove any pips and chunky bits.
  4. To make the lemon labneh mousse, start by whisking your double cream. Stop as soon as it starts to thicken (it’s essential to not over beat the cream) then add in a tin of condensed milk, and squeeze in the juice of 3-4 lemons* which is about 150ml of juice. Tip in the Labneh (you can use store bought or follow this recipe to make your own.)
  5. Fold this mixture together and it will start to thicken.
  6. Divide the lemon posset mixture between the lemons or glasses and put into the fridge to set for 2-3 hours.
  7. Once ready to serve, zest over the lemon and serve immediately.
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Category: Sweet Treats

Keywords: Lemon Posset, Labneh

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4 Responses

  1. This was a hit! I did lemon cups for the girls and bigger glass ramekins for the guys. The girls wanted more so gave them extra ramekins and they were scooping it back into the lemon to eat! So funny…Maybe worth to note: to hollow out the lemon cups into a bowl and use gentle pressure inside to release juices. Then strain to use the juice. 🙂 for those who might just scrape into the sink…
    ALL asked me for the recipe so sent them to Insta then here!
    Great job – will be back for more.






  2. I should have never learned to make this, it is dangerously easy and delicious. I have never reviewed a recipe, and wasn’t able to share a photo, but all my guests took photos.

    Served in lemon shell, paired with raspberries, mint, ginger crisps, & Kentucky bourbon with an orange peel.

    Hit it out of the park for dinner party.
    Thank you 🙏






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