2 1/4 cups whipping cream
3/4 cup plus 1 teaspoon sugar
3 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at least 4 hours or overnight.
Mix remaining 1 teaspoon sugar, lemon peel in a small bowl and sprinkle over possets .
Serve with cream or ice cream.
No comments:
Post a Comment