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Lemon Posset

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If you’re looking for a great summertime dessert, here’s one for your recipe box. This is another recipe that came my way from my friend at work, West. He found it on The All Recipes picture shows it served in a martini glass, a beautiful way to serve the dessert, especially if you’re having the girls over for dinner. Lemon Posset is so easy, so delicious, and I can’t lie to you, so high in calories. But every once in a while, we all need to splurge. This one is worth it!  You can lighten this dessert up a little. Check out how I did that, below.

Lemon Posset
3 cups heavy cream
1 1/4 cups white sugar
3 lemons juiced
3 tablespoons additional heavy cream for topping

In a saucepan, stir together 3 cups cream and sugar. Bring to a boil and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream on the tops just before serving.

My tips: I lightened this recipe up by using 1 cup of sugar and pouring the mixture into 6 serving ramekins, instead of 5. I garnished it with a few blueberries and a sliced strawberry.


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