Zest and juice lemon, set aside
In a large saucepan, heat the whipping cream and sugar over medium high until until it starts to boil. Once it’s boiling reduct the heat to medium/medium low and cook another 5-8 minutes making sure the cream doesn’t boil over.
Once the cream has cooked down a bit and started to turn slightly golden yellow, remove from heat.
Stir in the lemon juice and zest.
Let posset cool about 15 -20 minutes.
Optional – strain through a fine mesh strainer to remove zest.
Pour into serving containers or ramekins and let chill in the fridge for at least 4 hours or overnight.
Serve plain or with fresh berries or coulis.
NOTES
When zesting, only get the yellow parts of the zest, the white part can be bitter.
Watch the cream very closely, it can easily boil over.
For perfectly smooth posset, strain out the zest using a fine mesh stainer.
This recipe makes four 1/3 to 1/2 cup servings and can easily be doubled or tripled as needed.
This recipe can be made up to three days in advance and is also freezer friendly.
This recipe goes great with this raspberry coulis.
NUTRITION
Serving: 1serving | Calories: 547kcal | Carbohydrates: 39g | Protein: 3g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 163mg | Sodium: 46mg | Potassium: 127mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1755IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 1mg
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