Dessert

Lemon posset with raspberries

Name: Lemon posset with raspberries
Total time: 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 20 fl oz Heavy cream; 2 oz Erythritol; 4 fl oz Lemon juice; 1 tsp Vanilla extract; 4 oz Raspberries

Posset sets without gelatin — the acid from the lemon curdles the cream as it chills. Heavy cream has enough butterfat to hold the set, which is why it works where milk and half-and-half would weep.

8gnet carbs

55gfat

4gprotein

525kcal

Per serving20 minServes 4

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Ingredients

For the whole dish · serves 4

Heavy cream20 fl oz
Erythritol2 oz
Lemon juice4 fl oz
Vanilla extract1 tsp
Raspberries4 oz

Method

4 steps · 20 minutes

Combine the cream and erythritol in a small saucepan. Bring just to a simmer over medium heat, stirring until the erythritol dissolves.
Off the heat, let it cool for 5 minutes, then stir in the lemon juice and vanilla. The acid will start to thicken the cream.
Divide among 4 small glasses or ramekins. Chill at least 4 hours, or overnight.
Top with the raspberries just before serving.

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.