Lemon Posset

Monday, April 29, 2013

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Do you ever find a recipe that no matter how time consuming or elaborate it is, but you HAVE to make it?


Lemon meringue pie is mine… I have managed to cut out a few steps/dishes and now can make it in record time…

I should be able to do that…I’ve made it enough


Lasagna with homemade pasta… takes all day but worth the hassle…


I have this idea in my head that the longer it takes to make… the better it is..


They say you put love into food, the longer you are at it the more love… maybe that’s what it is…


Or just my skin cells are tasty….


Ok that was an image I didn’t need to share…

This recipe is none of those… as in long and drawn out…

But this recipe tastes like one of those..

When you do serve this… to your guests, act as if you worked all day over it.. never never ever let them know it took less than 10 minutes to make…



Two cups of heavy whipping cream… Aldi sells heavy cream now… by the pint ( I could use it by the gallon if I could afford it) so easy.. just open and dump into a pot.. a large one… this will boil over if you don’t watch it..



Pour your sugar into the cream and slowly bring to a boil





Wait… before you turn on the cream ( we don’t want it to scorch) squeeze out some lemon juice… we only need 5 tablespoons.. use fresh only… none of that bottled stuff





Once you cream has come to a boil, set your timer for 5 minutes…




Grungy nasty timer….anyways… five minutes.. we want all that sugar to be dissolved




Pour in your lemon juice  





Stir well and let cool 5 minutes..





We want it out of the metal pot… so into a glass bowl or individual serving dishes to cool completely…. Shove it in the fridge and wait at least 2 hours… 




 
Lemon Posset

Serves 4

    2 cups heavy cream
    2/3 cups granulated sugar
    5 tablespoons lemon juice

    In a large saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.
    Remove pan from heat and stir in lemon juice. Let cool, about 5 minutes.
    Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
    Serve with unsweetened whipped cream, or shortbread cookies to dunk.




 

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