Tuesday, March 9, 2010

Lemon Posset

I got this recipe from an email I received from allrecipes.com.  That is by far my favorite cooking site.  I get emails regularly with recipes.  I'll go to the website to read reviews and save interesting recipes to my online recipe box.  Sometimes, when I need inspiration for cooking, I'll browse through the recipes I have saved.  

I don't know what posset is, but it is probably French and certainly delicious!   I love creamy, back-to-basic custards and creme brulees like this one.  My mother-in-law loved it.

For the original recipe, click here. 

Lemon Posset

3 cups heavy cream
1 1/4 cups white sugar
3 lemons, juiced
3 tablespoons additional heavy cream for topping

In a sauce pan, 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 5-6 serving glasses; and refrigerate until set, about 5 hours.  Pour a little more cream over the tops just before serving.

These cups of lemony creaminess would be delicious served with berries or made in dark chocolate shells.  You'd have to cool the mixture to room temperature so that the chocolate wouldn't melt.