Lemon-Buttermilk Posset

No big story about why or how or who, but I needed a dessert by noon; at 9 am, I didn’t want to turn on the oven, and I wasn’t enthusiastic about anything ticking through my brain. We are an ingredient household, so I had options on hand. My single desire was to make something that matched the warm spring day on the horizon. When I am in a crunch like this, I must admit, I lean into the Brits….inspiration for days… when it comes to simple desserts.
Had I meringue on hand, I would have done an Eaton Mess, but I didn’t, so I went with Posset. It had been years (almost 20) since I last made one…I won’t make that mistake again.

Several weeks ago, a neighbor gave me a bag of lemons that are nearing their useful end. A half-gallon of buttermilk is gathering dust in the fridge door; I can’t even remember why I bought it in the first place. Combining the two in this custard-like treat gave the dessert a multi-layered tartness you wouldn’t get if you used only one or the other. A note: buttermilk doesn’t have the same reaction as heavy cream with heat and lemon–I urge that you don’t exceed the ratio I have used here.

Lemon-Buttermilk Posset
makes 4-6 servings

2 cups heavy cream
1 cup buttermilk
3/4 cups granulated sugar
zest of two lemons
1/4 tsp kosher salt
2/3c+1 Tbs lemon juice

In a saucepan combine cream, buttermilk, sugar, lemon zest and salt. Bring to a simmer and let it vigorously simmer for at least 10 minutes. Allow it to reduce a bit, but don’t allow to caramelize. Remove from heat when you can see space between the “fill line” when you first put the pan on the heat, and the current top of the liquid. Stir in the lemon juice.

Give it another minute or two and pour into serving vessels. I like to use a champagne coupe..or pretty small cup/glass.
Refrigerate for a few hours. This is best served on the same day it is made.
Serve with sweetened whipped cream or complimentary jam.