Today I'm sharing one of the easiest desserts in my arsenal.  It's called Lemon Posset (sounds like faucet) - a creamy British treat that's relatively unknown here in the US, despite the fact that it's one of the world's easiest desserts to make.  I should mention that it tastes utterly amazing - like a combination of lemon curd and clotted cream.  Do I have your attention yet?  I thought so - let's make some lemon love.

Lemon Posset

makes 4 servings

Printable Recipe

Ingredients

• 2 cups (480g) heavy cream

• 2/3 cup (133g) granulated sugar

• juice of 2 lemons (75ml)

• garnish: fresh berries, lemon zest, whipped cream, ginger snaps, etc

Directions

1. In a heavy-bottomed 2 or 3-quart saucepan, boil the cream and sugar together for 5 minutes; stirring occasionally to make sure sugar dissolves.

2. Remove from heat and stir in fresh lemon juice.

3. Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes.

4. Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours.

5. Garnish just before serving.

Note

• a friend of mine tried to make this using unpasteurized cream and it didn't turn out so better stick with pasteurized cream.

Mmmm.  I hope you'll give this fantastic dessert a try.  Enjoy!