Lemon Posset
As I was creating, building, and designing my website as well as videotaping, doing voice overs, editing, recording, writing, plus trying to create more recipes, the last thing I had time for was making dessert. David and I don’t have major “sweet tooth’s” 🦷 but it’s always nice to have dessert once in a while . With crazy-busy schedules, there are times when we need to prepare something extremely fast because of; unexpected guests, a sudden craving, or simply to enjoy a dessert after the main course.
In this episode, I’m sharing one of the quickest dessert recipes of all – yes I know there are quicker ones that you can buy at the store already wrapped with a barcode and a price tag – and it’s my Lemon Posset!
This recipe requires just 3 ingredients and about 15 minutes of your precious time. When it’s done, it will need 2-3 hours 🕒 in the refrigerator to set up and at the end, you have a nice elegant dessert to serve. You can speed up the process by placing your bowls or ramekins in the freezer for 5 minutes. You might think what will 5 minutes do… lots but don’t let it sit longer because the texture will change and that’s not what we want!
Making Lemon Posset is simple except for one thing; the cream can boil over. In the video 📽, I share with you how to avoid this disaster (and cleaning the stove top after a big mess) and make this recipe even easier.
You can serve it with cookies like Madeleines, and top it with berries with whipped cream… whatever you heart desires. Give it a try, I’m sure you’ll love it ❤.
Bon Appétit!🍽
Check out these other scrumptious dessert recipes… 🍰🍩🥧🍪
– Cream Cheese Carrot Cake
– Bread Pudding with Bourbon Sauce
– Bumbleberry Pie
– Butterscotch Pudding
– Tiramisu
– Christmas Stollen
– Chocolate Éclairs
also click on this link for even more great dessert recipes 😉… Recipe Category • Dessert
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Lemon Posset
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Ingredients
- 2 cups 35% heavy cream
- 2/3 cup granulated sugar
- 5 tbsp. freshly squeezed lemon juice tips & tricks
Directions
- In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes - watch the heat and don’t let the cream boil over.
- Remove the saucepan from the heat and stir in lemon juice. Let it cool for about 15 minutes. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Don't forget to rate and comment on this recipe!
Can I replace the lemon juice with pineapple juice as alternative? Well I think the name of the dessert should be changed as well if I replaced one of the ingredient.. Want to know if it is possible, but this is great! Thank you.
Actually I think this would be a great recipe! You should definitely try it… You’ve got something going here! You could call it Pineapple Posset! Please let me know how it turns out! Have a great day!