Callebaut White Chocolate Lemon Posset

A luscious twist on a classic dessert, this Callebaut White Chocolate Lemon Posset combines creamy white chocolate with the bright, refreshing tang of lemon. 🍋✨ Smooth, indulgent, and perfectly balanced, it’s an elegant treat that’s simple yet impressive.

Prep

15 min

Yield

6 Dessert Cups

Ingredients

• Callebaut White Chocolate Couverture 28% | 103988 | 300g
• ⁠ Whipping Cream | 13584 | 300ml
• Full Cream Milk | 62239 | 150ml
• Zest of Lemons | 123050| 2 pcs
• Fresh Lemon Juice | | 60ml
• Vanilla Extract | 67825 | 1 tsp
• Lemon Zest for garnish | 123050 |

Instructions

STEP 1 – Melt the Callebaut White Chocolate
• Place Callebaut White Chocolate in a heatproof bowl.
• Melt gently over a double boiler or microwave in 20-second intervals.
• Stir until smooth.

Step 2 – Prepare the Cream Base
• In a saucepan, combine:
o Whipping cream
o Milk
o Lemon zest
• Heat gently until steaming.
• Do not boil.

Step 3 – Make the Posset
• Pour warm cream mixture over melted white chocolate.
• Stir until smooth and glossy.
• Add:
o Lemon juice
o Vanilla extract
• Mix until fully combined.
The mixture will begin to thicken naturally.

Step 4 – Portion & Chill
• Divide into 6 serving glasses.
• Refrigerate for at least 4 hours or overnight.

Step 5 – Garnish
Top with:
• White chocolate curls
• Lemon zest (recommended)
• Fresh raspberries
• Edible flowers