Lemon Posset
Makes 6 servings
2 cups heavy cream
2/3 cups white sugar
Zest of 2 lemons
6 T lemon juice
Raspberries for garnish, about 24
Add cream, sugar and lemon zest to a sauce pan. Cook on medium heat, stirring often. Continue to stir as you bring the mixture to a low simmering boil. Continue boiling until you have reduced to 2 cups.
Check how much the mixture is reduced by pouring into a heat tolerant measuring cup. If it is over 2 cups, pour back into sauce pan and cook more. If it is not reduced to 2 cups your posset may not set up as well.
When reduced to 2 cups, remove from heat and stir in the lemon juice.
Strain the mixture to remove the lemon zest.
Pour into 6 serving cups or ramekins. Chill in fridge. When the posset is set (2 or 3 hours), garnish with raspberries and serve.
Enjoy.
Royce Deans 