5/12/2016
Lemon Posset with Berries
2 cups heavy cream
2/3 cup granulated sugar
1 T grated lemon zest plus 6 T juice
1 1/2 cups berries
>how to make<
2 cups heavy cream
2/3 cup granulated sugar
1 T grated lemon zest plus 6 T juice
1 1/2 cups berries
>how to make<
*Combine cream, sugar, and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.
*Remove saucepan from heat and stir in lemon juice.
*Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses.
*Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish with berries and serve.
- serves 6 -
Note: I found this recipe in "Cook's Illustrated".
Labels: cold dessert recipe, lemon posset recipe, lemony dessert recipe
