Lemon Posset for 2
1c heavy cream
1/4c sugar
Vanilla (1/2 pod scraped or ~1t liquid)
Zest of 1 lemon
2-3T lemon juice
Medium saucepan; 1c heavy cream, 1/4c sugar and vanilla bean to boil, lower and simmer for 4-5 min, whisking frequently. Remove from heat, add lemon juice and zest. Strain into separate bowl, then pour into two ramekins or desired plating. Refrigerate 2 hours.
by dooinit00
4 Comments
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Looks amazing!
Excellent
I love lemon posset and its so easy to make!