Strawberry Lemon Posset
Time: 29 minutes
Serves: 8
A chilled, no-bake dessert made with fresh strawberries, cream, and lemons. Driscoll’s Strawberries add natural sweetness and a beautiful rosy hue. While it’s traditionally a soft-set dessert, it can be served frozen for a more refreshing, sorbet-like bite. Bonus points for presentation: serving it in lemon halves makes for a show-stopping summer treat!
Prep Time:
15 minutes
Cook Time:
14 minutes
Serves:
8
Perfect for:
Bookclub Bites
Potluck Standouts
Strawberries
Summer Treats
Treat Yourself
Ingredients
- 5 medium lemons
- 1 1/2 cups heavy cream
- 1 tablespoon cornstarch
- Half of one package (16 ounces) Driscoll’s Strawberries
- 3/4 cup of sugar
Directions
- SLICE 5 medium lemons in half lengthwise.
- USE a small pairing knife to separate lemon flesh from peels.
- SCOOP out flesh and SQUEEZE to collect about 3/4 cup lemon juice.
- SET ASIDE lemon juice.
- PLACE lemon halves into a shallow baking dish and CHILL.
- POUR 1½ cups heavy cream into a small bowl.
- ADD 1 tablespoon cornstarch.
- STIR to combine and SET ASIDE cream mixture.
- STEM half of 1 package (16 ounces) strawberries and PLACE into a medium saucepan.
- ADD 3/4 cup sugar.
- COOK over medium heat and STIR occasionally about 12 minutes until strawberries are softened.
- STIR and MASH until strawberries until pureed.
- ALLOW strawberry puree to cool somewhat and BLEND until smooth using an immersion blender or high-speed blender.
- RETURN strawberry puree to saucepan.
- STIR cream mixture and ADD to saucepan.
- STIR IN reserved lemon juice.
- COOK over medium high and STIR CONSTANTLY until mixture begins to boil around edges of saucepan.
- CONTINUE COOKING and STIR CONSTANTLY until thickened, about 4 minutes.
- ALLOW mixture cool 15 minutes.
- FILL reserved lemon halves with strawberry mixture and RETURN to baking dish.
- COVER baking dish with plastic wrap and CHILL 5 hours or up to overnight.
- SERVE chilled or freeze and allow to thaw somewhat before serving.
