Dessert
Blueberry and lemon posset
Cream set by nothing but lemon acid. Without sugar it sets softer than the traditional version, so it wants a glass rather than a turned-out mold.
5gnet carbs
38gfat
2gprotein
370kcal
Per serving190 minServes 4
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Ingredients
For the whole dish · serves 4
- Heavy cream11 fl oz
- Lemon2
- Blueberries3½ oz
- Powdered erythritol1½ oz
- Sea salta small pinch
Method
6 steps · 190 minutes
- Simmer the cream with the erythritol for exactly 3 minutes. Under-boiled, it never sets; boiled over, it is a mess on the stovetop.
- Take it off the heat and let the bubbles die down before the lemon juice goes in.
- Stir the juice through and watch it thicken almost immediately. That reaction is the whole recipe.
- Strain it into glasses, which catches any zest or curdled specks and is worth the extra bowl.
- Three hours in the fridge, and expect a soft set rather than a firm one. Sugar is doing structural work in the traditional version.
- Blueberries crushed slightly and spooned on top just before serving, so their juice sits on the surface.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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