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Add a photoThis is a lovely dessert, simply effortless to make, and every one loves it. I serve it with fresh berries on top, blueberries go perfectly with the lemon flavor. The recipe makes two half cup servings. Please feel free to double, or triple it.
Servings: 2
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Ingredients
- 1 cup heavy cream
- 1/3 cup sugar
- Juice of 1 lemon (about 1/4 cup)
Directions
- Combine cream and sugar in a small saucepan. Heat them over medium-low heat until the sugar is dissolved and the surface of the cream just begins to ripple and steam. Remove the saucepan from the heat and set it aside to cool, stirring it occasionally to prevent a film from forming on the top of the cream. Allow it to cool until lukewarm, approximately 20 minutes.
- When the cream and sugar are cooled, stir in the lemon juice to blend well. Divide the posset between two small bowls (custard cups, dessert glasses, even large shot glasses are ideal), cover and put it in the fridge to set at least four hours or overnight. Serve as is, or with fresh fruit on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 2 servings | |
| Calories 337 | |
| Calories from Fat 195 | 58% |
| Total Fat 22.2g | 28% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 23mg | 1% |
| Potassium 49mg | 1% |
| Total Carbs 35.26g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 33.44g | 22% |
| Protein 1.24g | 2% |
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