Lemon Posset
- Ready In:
- 5hrs 8mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3 cups heavy cream
- 1 cup white sugar
- 1 teaspoon finely grated lemon zest
- 3 lemons, juice of
- 3 tablespoons heavy cream, for topping
- 18 raspberries
- 6 mint sprigs
directions
- Combine cream and sugar in saucepan. Bring to a boil and cook 2-3 minutes, until sugar is completely dissolved.
- Remove from heat. Stir in zest and juice. Divide into 6 serving glasses and refrigerate until set, about 5 hours.
- Float 1/2 tbsp of heavy cream over the top of each serving. Dress with 3 raspberries and a mint sprig.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!