contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Lemon Posset

Patricia Reitz

Lemon Posset - ButterYum

Lemon Posset - ButterYum

Today 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?  I thought so - let's make some lemon love.

Lemon Posset

makes 4 servings

Printable Recipe

Ingredients

  • 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

Directions

  1. 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.
  2. Remove from heat and stir in fresh lemon juice. 
  3. Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes. 
  4. Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours. 
  5. Garnish just before serving.

Note: a friend of mine tried to make this using raw cream and it didn't turn out so better stick with pasteurized cream.

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