Name: Lemon Posset
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: fridge
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)

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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.

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

Lemon Posset

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