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This lusciously creamy dessert doesn’t require any baking whatsoever - just a bit of simmering and chilling in the refrigerator overnight. It’s the perfect make-ahead dessert that feels incredibly sophisticated, but is secretly a cinch to whip up.

The posset is a dessert of British origin, and this version has a southern Italian spin with limoncello, lemon and basil. You can serve this up in ramekins, wine glasses, or any vessel you want - but we particularly love using hollowed-out lemon halves.

Limoncello and Basil Posset

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Limoncello and Basil Posset

Rated 5.0 stars by 1 users

Category

Dessert

Servings

6

Prep Time

20 minutes

Cook Time

5 minutes

Ingredients

  • 1 pint heavy cream
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • 2 sprigs basil
  • 2 teaspoons lemon zest, from 2 lemons
  • 1/4 cup freshly squeezed lemon juice, from 2 lemons
  • 2 tablespoons limoncello

Instructions

  1. In a medium saucepan combine the cream, sugar, salt and basil. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Simmer for 1 minute. Remove from the heat and whisk in the lemon zest, lemon juice and limoncello. The mixture will thicken so keep whisking to thicken evenly. Remove and discard the basil sprigs. Allow the mixture to cool for 15 minutes, stirring occasionally. Divide the mixture into 6 to 8 small glasses or hollowed out lemon “cups”. Refrigerate until completely chilled, at least 4 hours or overnight. Serve chilled garnished with a basil sprig if desired. 

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