Lemon Posset with Berries

Why This Is Strictly Keto

A posset needs nothing but heavy cream and lemon — the acid in the juice naturally thickens the cream into a soft, spoonable custard. No eggs, flour, gelatin or cornstarch are used, and just a spoonful and a half of raw honey sweetens the whole batch, keeping each small portion well within keto limits.

Ingredients

• 1½ cups heavy cream
• 1½ tablespoons raw honey
• Zest of 1 lemon
• 3 tablespoons fresh lemon juice (about 1½ lemons)
• ¾ cup fresh blueberries or blackberries, for topping
• Lightly whipped heavy cream and mint leaves, for garnish (optional)

Instructions

1. Heat the cream: Combine the cream and honey in a saucepan over medium heat and bring to a gentle boil, stirring constantly.

2. Boil gently: Let it bubble for about 3–5 minutes, until slightly reduced, stirring so it does not boil over.

3. Add the lemon: Remove from the heat, stir in the lemon zest and lemon juice and let it cool for 10 minutes.

4. Portion: Strain through a fine sieve if you like a very smooth texture, then pour into 6 small glasses or ramekins.

5. Chill: Refrigerate for at least 3 hours, until set like a soft custard.

6. Top and serve: Top with fresh berries, a dollop of whipped cream and a mint leaf just before serving.

Nutritional Info (per serving, approximate)

Tips

• The dessert is very rich — small glasses, ramekins or even espresso cups are the right size.
• It keeps up to 3 days in the fridge, so it is ideal for dinner parties.
• Add the lemon juice off the heat; boiling it with the cream can make the texture grainy.
• For a firmer set, simmer the cream a minute or two longer before adding the lemon.