Lemon Posset Desserts

Recipe inspired by Chef Steven Bright.

Ingredient:

2 cups Heavy cream

2/3 cup Sugar

Zest of one lemon

6 tablespoons Fresh lemon juice (about three lemons)

Optional garnishes:

Fresh mint or thyme leaves

Fresh berries

Additional fresh lemon zest

Whipped cream

Method:

Place the cream, sugar, and lemon zest in a saucepan over medium heat. Bring to a low boil, watching and whisking constantly. Boil for five minutes. Note: the cream will want to boil over the sides of the pot during this process. Lift the pot off the heat when this happens to avoid boilover.

After five minutes, remove the sauce pan from the heat and add 6 tablespoons of freshly squeezed lemon juice. Whisk to combine.

Strain the mixture through a fine sieve to remove the lemon zest, then pour into serving ramekins or the shells of hulled lemons. Refrigerate uncovered, for a minimum of four hours or preferably overnight.

When ready to serve, remove the lemon possets from the fridge, and top with any additional garnishes. Enjoy!

Recipe inspired by Chef Steven Bright.