Dessert: Italy – Lemon Liqueur Posset (Lemon Liqueur Cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 min

Additional 3 hrs 15 min

Total 3 hrs 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) heavy cream
1 / 2 cup (100 g) granulated sugar
Zest of 1 lemon
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) limoncello (optional but recommended)
1 / 2 tsp (2.5 ml) vanilla extract (optional)
Pinch of fine sea salt
1 / 2 cup (60 g) all-purpose flour
2 tbsp (25 g) granulated sugar (for crumble)
1 tsp (5 ml) finely grated lemon zest (for crumble)
3 tbsp (45 ml) extra-virgin olive oil (for crumble)
2 tbsp (30 ml) brined capers, thoroughly rinsed and patted dry
1 / 4 cup (60 ml) water (for candying)
1 / 4 cup (50 g) granulated sugar (for candying)
A few small basil or mint leaves, finely sliced (optional garnish)
A few drops extra-virgin olive oil, to finish

Show original ingredient measurements

2 cups (480 ml) heavy cream
1 / 2 cup (100 g) granulated sugar
Zest of 1 lemon
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) limoncello (optional but recommended)
1 / 2 tsp vanilla extract (optional)
Pinch of fine sea salt
1 / 2 cup (60 g) all-purpose flour
2 tbsp (25 g) granulated sugar (for crumble)
1 tsp finely grated lemon zest (for crumble)
3 tbsp (45 ml) extra-virgin olive oil (for crumble)
2 tbsp brined capers, thoroughly rinsed and patted dry
1 / 4 cup (60 ml) water (for candying)
1 / 4 cup (50 g) granulated sugar (for candying)
A few small basil or mint leaves, finely sliced (optional garnish)
A few drops extra-virgin olive oil, to finish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the posset: In a small saucepan, combine the heavy cream, 1/2 cup (120 ml) sugar, lemon zest, and a pinch of salt. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 3 minutes to dissolve the sugar and infuse the zest.
Remove from heat; stir in the lemon juice, limoncello, and vanilla (if using). Let stand 10 minutes, then strain into a spouted container to remove the zest.
Divide the mixture among 4 small glasses or ramekins. Cool to room temperature, cover, and refrigerate until softly set, at least 3 hours (or up to 24 hours).
Make the olive oil crumble: Heat oven to 350°F/175°C. In a bowl, mix flour, 2 tablespoons (30 ml) sugar, 1 teaspoon (5 ml) lemon zest, and a pinch of salt. Drizzle in 3 tablespoons (45 ml) olive oil and toss with fingers until sandy clumps form.
Spread crumbs on a parchment-lined sheet and bake 10–12 minutes until lightly golden. Cool completely, then break into small pebbles.
Candy the capers: Soak rinsed capers in cold water for 5 minutes to reduce salinity, then pat very dry. In a small pan, bring 1/4 cup (60 ml) water and 1/4 cup (60 ml) sugar to a simmer, stirring to dissolve. Add capers and simmer gently 3–4 minutes.
Lift capers onto parchment with a slotted spoon. Let air-dry 20–30 minutes; for extra crunch, dry in a 200°F/95°C oven 10–15 minutes until no longer wet. Separate any clusters as they cool.
Serve: Spoon a ring of olive oil crumble over each chilled posset. Scatter a few candied capers on top, add a whisper of basil or mint if using, and finish with a tiny drizzle of extra-virgin olive oil. Serve cold.

Make the posset: In a small saucepan, combine the heavy cream, 1/2 cup sugar, lemon zest, and a pinch of salt. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 3 minutes to dissolve the sugar and infuse the zest.
Remove from heat; stir in the lemon juice, limoncello, and vanilla (if using). Let stand 10 minutes, then strain into a spouted container to remove the zest.
Divide the mixture among 4 small glasses or ramekins. Cool to room temperature, cover, and refrigerate until softly set, at least 3 hours (or up to 24 hours).
Make the olive oil crumble: Heat oven to 350°F/175°C. In a bowl, mix flour, 2 tablespoons sugar, 1 teaspoon lemon zest, and a pinch of salt. Drizzle in 3 tablespoons olive oil and toss with fingers until sandy clumps form.
Spread crumbs on a parchment-lined sheet and bake 10–12 minutes until lightly golden. Cool completely, then break into small pebbles.
Candy the capers: Soak rinsed capers in cold water for 5 minutes to reduce salinity, then pat very dry. In a small pan, bring 1/4 cup water and 1/4 cup sugar to a simmer, stirring to dissolve. Add capers and simmer gently 3–4 minutes.
Lift capers onto parchment with a slotted spoon. Let air-dry 20–30 minutes; for extra crunch, dry in a 200°F/95°C oven 10–15 minutes until no longer wet. Separate any clusters as they cool.
Serve: Spoon a ring of olive oil crumble over each chilled posset. Scatter a few candied capers on top, add a whisper of basil or mint if using, and finish with a tiny drizzle of extra-virgin olive oil. Serve cold.