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Ingredients
Scale
- 2 cups heavy cream
- ⅔ cup granulated sugar
- 2 – 3 lemons (yielding about 6 tablespoons of lemon juice)
- 1 pint raspberries (optional for garnish)
Instructions
- Juice the lemons to get about 6 tablespoons of juice and strain it.
- Combine heavy cream and granulated sugar in a saucepan, stirring gently.
- Bring the mixture to a gentle boil, stirring continuously until the sugar dissolves.
- Allow the mixture to boil for about 10 minutes to reduce it.
- Remove from heat, pour into a bowl, and mix in lemon juice until incorporated.
- Let the mixture cool for 15 minutes, then strain into a bowl.
- Divide the mixture into ramekins and refrigerate for at least two hours.
- Garnish with fresh raspberries and serve chilled.
Notes
Use fresh lemons for the best flavor.
Watch closely while boiling to prevent spills.
Allow enough time for the posset to set in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: British
Nutrition
- Calories: 279
- Sugar: 24.6
- Sodium: 34
- Fat: 21.1
- Saturated Fat: 13.3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25.5
- Fiber: 0.1
- Protein: 2
- Cholesterol: 107