Lemon Basil Posset is the smooth and creamy, tangy, and oh-so-delightful dessert you didn’t know you needed. One might expect something so luxurious to require extraordinary preparation. But quite the opposite is true of this traditional English dessert.
The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion.
We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. This Lemon Basil Posset uses a few basic ingredients and yields a decadent dessert that will truly wow you.
Lemon Basil Posset Recipe
INGREDIENTS
16 oz heavy cream
3/4 cup sugar
1 large sprig of fresh basil (slapped, to release aromatics)
6 tbsp lemon juice
Zest of one large lemon
1 vanilla bean or 1 tsp pure vanilla extract
Fresh berries, lemon zest, and small basil leaves, for garnish
INSTRUCTIONS
- In a medium-sized, heavy bottom saucepan, add the cream, sugar, sprig of basil (including the stem), and lemon zest.
- Over medium-high heat, bring to a boil until the sugar is completely dissolved and the cream is steaming.
- Reduce the heat to medium and simmer for 3 minutes, stirring constantly. Monitor closely as you may need to reduce the heat slightly in order to avoid the mixture boiling over.
- Stir in the lemon juice and vanilla and continue to cook for 2 minutes or until the mixture begins to thicken.
- Remove from heat, and allow to cool for 1-2 minutes.
- Press the mixture through a fine mesh strainer or cheesecloth to remove the basil, zest, and any pulp that may be present.
- Allow to cool for another 1-2 minutes, stir the mixture again, and divide between 6 coupe glasses or ramekins.
- Cover each with plastic wrap and refrigerate for 2-3 hours or overnight.
- Remove plastic wrap, garnish with fresh berries, a pinch of lemon zest, and basil before serving.
Recipe and Story by Star Laliberte / Styling by Anna Calabrese / Photography by Laura Petrilla
Subscribe to TABLE Magazine’s print edition.