Lemon Posset with Candied Lemon Peel

• Combine whipping cream and sugar in large (about 8 cups) pot over medium-high heat, stirring until sugar is dissolved. Bring to a boil, and continue boiling for 5 min. Stir occasionally to keep from bubbling over. Remove from heat.
• Stir in lemon juice and zest, and let stand for 10 min. Pour mixture through a strainer to remove lemon zest and then divide between 6 small bowls, cups or ramekins.
• Refrigerate posset portions for 3 hrs or until set. Serve topped with candied lemon peel, chopped candied ginger or berries.

For Candied Lemon Peel

• Use a vegetable peeler to remove peel of lemon with as little white pith as possible. Cut into thin strips. Bring a medium pot of water (about 8 cups) to a boil over high heat. Add peels and boil for 10 min or until peel is tender. Drain.
• Combine 1⁄2 cup sugar with 1⁄2 cup water in small pot over medium heat. Stir until sugar dissolves. Add peel and simmer for 10 min or until peel is translucent.
• Drain and place lemon zest on a rack to cool and dry. Roll lemon zest in remaining 2 tbsp sugar and store in a sealed container for up to 2 weeks.