Lemon Posset

Lynnda Cloutier


You can have a wonderful dessert with just three ingredients and a few minute of your time. This airy dessert is a cross between a pudding and a mousse. You may be tempted to add lemon zest to the cream, which you can do, but it isn't really needed, because there's plenty of lemon flavor in the juice. Source: unknown

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2 cups heavy cream
3/4 cup sugar
juice of 2 lemons
raspberries and powdered sugar for garnish

Directions Step-By-Step

Bring cream and sugar to a boil in medium nonreactive pan stirring constantly.
Reduce heat to a simmer and stir vigorously for 2 to3 minute or til thickened. Off the heat, whisk in lemon juice. Pour the cream into small cups or glasses, let cool slightly, cover with plastic wrap and refrigerate til set, about 4 hours. Serve slightly chilled or at room temperature, garnished with raspberries and a dusting of powdered sugar. Serves 6
The posset looks great in cut glass. Chill the cups or glasses first so the dessert will set up faster.
Lime posset is wonderful, too , made exactly the same way. The posset will keep overnight in the refrigerator. Let it sit for a while at room temperature before serving so that it's not too cold. Raspberries, both golden and red are just one of the fruits you can use to top the dessert. Diced mango is another option. You an also use blackberries, heated gently in a pan just to the point they give up their juice. Add a little sugar and pour cooled berries over posset, then garnish with a sprig of mint, preferably variegated.
Want to know a neat little trick? Most plastic wraps are pretty disappointing when it comes to clinging or sealing anything. Try this: keep the plastic wrap in the fridge. It will seal much better and not get all tangled up.

About this Recipe

Course/Dish: Puddings