Lemon Posset

• servings: 6 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

16 ounces heavy cream

2/3 cup sugar (4.7 ounces)

6 Tablespoons fresh lemon juice and zest (about one large lemon or 2 medium)

Directions

First zest one or two lemons. You should get about 2 teaspoons. Next, juice the lemon. You should get about 6 Tablespoons of lemon juice.

Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil about 8 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.

Stir in lemon juice and zest and let sit for 10-15 minutes to cool.

Stir mixture again. Pour mixture through a sieve to remove zest, and divide among six ramekins or glasses.

Cover each ramekin with plastic wrap and chill until set, a minimum of 1 hour or overnight.

Allow to set completely before garnishing. Garnish with fresh berries or mint.

Nutrition

• Calories: 343 kcal
• Total Fat: 27 g
• Saturated Fat: 17 g
• Unsaturated Fat: 8 g
• Cholesterol: 85 mg
• Sodium: 21 mg
• Total Carbohydrate: 24 g
• Total Sugars: 24 g
• Protein: 2 g