Photo: Maya Visnyei
This lemon posset is a creamy, tangy pudding and a welcome contrast to heavier desserts. Try our homemade candied lemon peel for an extra-special twist.
2 cups 35% cream
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 1/2 tsp grated lemon zest
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.
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.
Protein 2g, Carbohydrates 20g, Fat 28g, Sodium 29mg.
Originally published in the December 2013 issue. Photo by Maya Visnyei.