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.
makes 4 servings
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.
Note: a friend of mine tried to make this using unpasteurized 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!