About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Friday, April 10, 2020

Lemon Posset

Spring is the perfect time for the lucious English classic lemon dessert with clear citrus flavors. This is about as easy to make as it gets.  Only four ingredients and little active time.

2 cups heavy cream
2/3 cup sugar
1 tbls grated lemon zest
6 tbls lemon juice

In a medium sauce pan combine the cream, sugar and zest.  Heat over medium and stir to combine and occasionally as it cooks.  Bring to a gentle boil ( do not let it boil over) and reduce to exactly 2 cups.  If it starts to boil over remove from heat briefly. Cooking time 8-12 minutes.  Off heat, stir in the lemon juice.  Allow to cool 20 minutes.  A skin should form.  Strain through a fine mesh strainer to a measuring cup and discard the zest. Pour equal amounts into 6 ramekins, then chill at least 3 hours.  Let sit at room temperature 10 minutes before serving.  Garnish with fresh berries.

No comments:

Post a Comment