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2 c35% heavy cream
2/3 cgranulated sugar
5 Tbspfreshly squeezed lemon juice
How to Make Lemon Posset
- In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.
- Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
- Serve with unsweetened whipped cream, or shortbread cookies to dunk
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