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Post by Sylvia on May 8, 2009 0:18:12 GMT -6
I think, this was originally one of those old fashioned British desserts.
Lemon Posset
Makes 5 servings
3 cups/710 ml heavy cream 1 1/4 cups/250g white sugar 1 Tbsp Grated lemon zest 3 unwaxed lemons, juiced 3 tablespoons/45 ml additional heavy cream for topping
In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours.
Pour a little more cream over the tops, sprinkle a little of the lemond zest, just before serving.
Sylvia
Adapted from an original recipe by Allrecipes
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