Lemon Posset

Hi Everyone.  Did you get a chance to check out my recipe submission as one of the food contributors on Mariel's blog Or So She Says yesterday?  It's a blog by women, for women. Love that.  Today Mariel shared a neat tip on resizing photos in the blogger template.  Check it out. Anyway, if you missed my post over there yesterday, here you go. 

I'm sharing one of the easiest desserts in my arsenal.  It's called Lemon Posset (sounds like faucet) - a creamy British treat that's relatively unknown here in the US, despite the fact that it's one of the world's easiest desserts to make.  I should mention that it tastes utterly amazing - like a combination of lemon curd and clotted cream.  Do I have your attention yet?  Yepper.  Okay, let's make some lemon love.



Lemon Posset
makes 4 servings
Printable Recipe

2 cups (480g) heavy cream
2/3 cup (133g) granulated sugar
juice of 2 lemons (60-75ml, or 4-5 tablespoons)
garnish:  fresh berries, lemon zest, whipped cream, ginger snaps, etc

In a heavy-bottomed 2 or 3-quart saucepan, boil the cream and sugar together for 5 minutes; stirring occasionally to make sure sugar dissolves.  Remove from heat and stir in fresh lemon juice.  Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes.  Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours.  Garnish just before serving.

Mmmm.  I hope you'll give this fantastic dessert a try.  Enjoy!