Lemon Posset

Lemon Posset
2 cups whipping cream
Two thirds cup sugar
Lemon zest of one lemon
6 tbsp lemon juice

In a pot add the whipping cream, sugar and lemon zest.
Cook stirring occasionally until it begins to boil, then stir constantly.
Cook for about 10 minutes stirring constantly.
Then remove from the heat and add the lemon juice and mix well.
Let it rest for about 20 minutes then pour in individual serving bowls.
If you want you can sieve the mixture before placing in the bowls but I didn’t sieve mine.
Then place in the fridge until it sets.
You can decorate with berries or anything you want.
I decorated mine with edible roses.

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