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.