Easy: Jazzy Lemon Posset with Limoncello
Servings
6
Servings
6
Ingredients
Instructions
  1. Bring the cream and sugar to a boil in a medium heavy nonreactive saucepan, stirring constantly.
  2. Reduce the heat to a simmer and stir vigorously for 2 to 3 minutes. Whisk the lemon juice into the cream mixture, pour it into small cups or glasses, cool slightly, cover with plastic wrap, and chill until set, about 4 hours. Serve it slightly chilled or at room temperature, garnished with raspberries or blueberries and a dusting of confectioners’ sugar.
Recipe Notes
  • When you whisk in the lemon juice, you can also add a little limoncello liqueur.
  • The posset looks best presented in cut glass — chill the glasses first so the dessert will set up faster. You can also garnish the posset with blackberries or raspberries (both golden and red), adding a sprig of mint, preferably variegated.
  • Lime posset is wonderful, too, and made exactly the same way.
  • The posset will keep overnight in the refrigerator. Let it sit for a while at room temperature before serving so that it’s not too cold.