Lemon Posset is magical.
Not because it is silky smooth with a tantalizing bright tart flavor. The magic is that only 3 ingredients come together and transform what looks like lemon soup into a creamy, rich pudding-like confection. Crazy chemistry at its best…and you make it ahead so it’s all ready when dessert time rolls around.
Serve small portions of the lemon posset with a crisp cookie such as shortbread.
600ml heavy cream
200g golden caster sugar (a little less than 1 cup)
zest 3 lemons, plus 75ml juice
1. Combine the cream and sugar in a large saucepan. Gently heat, stirring, until the sugar has melted. Bring to a simmer and boil for 1 minute. Remove from heat and stir in the lemon zest and juice.
2. Divide mixture between small ramekins or parfait glasses. Cool slightly then cover and chill for at least 3 hours or up to 24 hours.
Serves 6 (or more depending on size of dessert dish)
Recipe from Delicious Magazine
Here’s a short song. It’s a corker.
And a sweet song.
“Truth is I cannot see,
All the things she does to me
Cut me down and set me free,
She is where I wanna be”
Check out The Legal Immigrants on Bandcamp where you can buy their music.
Learn more about Lennox C.B. on Bandcamp where you can buy his music.