Keto Lemon Posset
- 1 cup heavy whipping cream
- 1/4 cup (1 1/2 oz) confectioners swerve sweetener
(measure by weight for best results; if using volume, it should be loosely packed)
- 1 large lemon
- 1/3 cup (2 oz) fresh blueberries
(other berries or a mix of them would work too, like raspberries or blackberries)
Grate the lemon until you have 1 tablespoon of grated lemon zest, taking care to avoid the bitter white pith of the peel. Cut and squeeze the lemon until you have 3 tablespoons of fresh lemon juice.
In a medium saucepan (I use a 7-inch wide and 3.5-inch tall nonstick pan), add heavy cream, swerve, and 1 tablespoon of lemon zest. Don’t add the lemon juice. Avoid smaller saucepans because the cream will take up significant volume once it starts to boil.
Place the saucepan over medium-high heat. While waiting for the mixture to come to a boil, stir constantly to dissolve the sweetener, about 1 minute.
When a rapid foamy boil is established, stir frequently and decrease the heat as needed to maintain a steady boil. Watch carefully to avoid boiling over. When 5 minutes of foamy boiling have elapsed, immediately turn off the heat and pour the mixture into a heatproof measuring glass. The mixture should be reduced to just shy of 1 cup; if you have more than that, pour the mixture back into the saucepan and boil for another 1-2 minutes and measure again.
With the mixture in the measuring glass, add 3 tablespoons of lemon juice and stir it in. Let the mixture sit at room temperature for about 30 minutes or until a skin forms on top, keeping it in a cool area away from hot ovens.
Using a fine mesh (I use a nut milk bag), strain out all solids including lemon zest, applying pressure to the mesh to squeeze out liquid. Discard the solids. You should be left with a smooth and thick liquid, about 2/3 cup.
Evenly divide the liquid among 3 tiny serving glasses or bowls. I use glass prep bowls that can hold about 1/2 cup (4 fl oz) each.
Refrigerate them uncovered for 3 hours. Once they’re set, top with blueberries and cover with plastic wrap. Store them in the refrigerator for up to 1 day until ready to serve.
Detailed recipes and image credit by Savorytooth