The Altitude Adjustment Section
Here is a great dessert from merry old England. Lemon Posset is an amazing bit of science. I really don’t understand how it works but it does. I always thought if you add lemon juice to cream it will curdle and become like scrambled eggs, but instead in this recipe the lemon juice cause the cream to set up silky smooth. Trust me — it works! It's best to make this a day ahead of time so it sets firm, but in a pinch 3 hours will work. Okay, are you ready? It’s so simple!
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons fresh lemon juice
Procedure
In a medium saucepan, stir together the sugar and cream and bring to a boil. Boil for 5 minutes. This is the only tricky part, as it really wants to boil over. Don’t take your eyes off the pot! Remove pan from heat and stir in the lemon juice. Let cool 5 minutes, then pour into 4 ramekins and chill overnight, or at least 3 hours.
Serve with whipped cream and berries if you like or some simple cookies on the side. I was thinking it would also be fab made with lime juice. I don’t think OJ has enough acid in it to set the cream, but you can try it and find out. Let me know how your experiment goes!
