Light Lemon Posset

📝 Ingredients

• 200 ml whipping cream, 30 % fat
• 60 g caster sugar
• 2 lemons (zest + 70 ml juice)
• 250 g plain skyr, 0% fat
• 125 g raspberries
• 4 butter biscuits (about 8 g each)
• 4 fresh mint leaves

🍴 Utensils

• Fine grater
• Fine sieve
• Saucepan
• Whisk
• Mixing bowl
• 4 small glasses or ramekins

📖 Steps

1. Wash the lemons and finely grate their zest, taking only the yellow part (the white pith is bitter), then squeeze them: you need 70 ml juice. Strain the juice to remove the pips.
2. In a saucepan, mix the cream, sugar and zest. Heat over a medium heat, stirring, until the sugar has dissolved, then bring to the boil, keeping an eye on it: the cream rises very quickly and can boil over.
3. Reduce to a low heat and simmer for 3 min, stirring constantly. This short reduction is essential: it's what allows the cream to set once it meets the lemon juice.
4. Remove from the heat and pour in the lemon juice in a thin stream, whisking gently: the cream thickens immediately. Leave to cool slightly for 15 min, then pass it through a fine sieve for a perfectly smooth texture (optional).
5. In a large bowl, whisk the skyr until smooth. Add the warm lemon cream in three goes, whisking gently after each addition, until the mixture is smooth and even, with no lumps.
6. Divide between the glasses, cover with cling film and chill for at least 4 h, ideally overnight, until the cream has set and doesn't move when you tilt the glass.
7. Just before serving, roughly crumble the butter biscuits. Place a few raspberries on each posset, sprinkle with biscuit crumbs and garnish with a mint leaf. Serve well chilled.