By Ryan McKay

My calories are sacred to me, so I want the biggest bang for my buck when in search of a delicious confection. But I’m also a government employee on the go, so I need a cheat day dessert that doesn’t require much time or money. This often leads one toward the simple classics. The trade-off is that they often don’t provide much complexity or feel luxurious. I crave the best of both worlds and often won’t settle for less.

This led me to a British classic that has made something of a renaissance in recent years, the posset. Think custard crossed with curd, creamy with substance backed by a tart kick. Sounds too good to be true, doesn’t it? You haven’t even heard the best part yet. It takes only three ingredients.

High heat is the key to unlocking the door that lies between cream and posset to create something magical. Boiling breaks down the fats in the cream much in the same manner as a good vinaigrette does while shaking it in a mason jar to form a thicker texture. One could call it a sweet emulsion.

A few after the fire critiques: This is a rich-tasting dessert, and a little goes a long way. If you should feel so inclined to top it like me, blueberries and raspberries are at the top of the list. I also fancy toasted coconut, which provides a textural relief from all that custard. This is also a fantastic shortcut for anything asking for a classic lemon curd (AKA- Lemon Tart). In the unlikely event you do not eat them right away, wrap them in plastic and they can last a few days in the fridge.

Annie Petito inspired this recipe.

Lemon Posset

Fuel:

2 Cups Heavy Cream

⅔ Cup Sugar

3 Lemons/6 Tbsp. Lemon Juice

1 Tbsp. Lemon Zest

*½ tsp. salt (optional but recommended)

Tools:

Medium Saucepan

Fine Mesh Strainer

Large Bowl

Zester

2-Cup Liquid Measuring Container

Ramekins

Tactics:

1. Add heavy cream, sugar, and lemon zest to medium saucepan over medium heat and stir to combine.
2. Bring to a boil, stirring frequently, until reduced to 2 cups. Don’t be afraid to take it off the heat to avoid boiling over, as this can take 8-10 minutes.
3. Remove from heat and add 6 Tbsp. lemon juice and salt and stir to combine. Let cool for 15-20 minutes or until a skin forms on top.
4. Strain the mixture through the fine mesh strainer into a bowl.
5. Divide into 6 ramekins or equal-size containers (think cereal bowls) and set in fridge uncovered for 3 hours.
6. When ready to serve, let sit out for 10 minutes, then top with fruit or nuts. Indulge!

Ryan McKay is a 13-year fire service veteran and a firehouse cook from Atlanta, Georgia. His goal is to bring the fast-paced lifestyle of the fire service with the slow-paced art of cultivating family and crew through the tool that is food. He has made an appearance on NBC’s primetime show “Food Fighters,” is a co-founder of the Metro Atlanta EMS Conference, and works intimately with the SafePath Child Advocacy Center.