Over the years I’ve drastically cut back on my sugar consumption. I used to make regular desserts…but now it’s an every-so-often thing. And when I do decide to have a treat, I want it to be quick to make & small in portion size. Enter Lemon Possets with Berries!
The original 15th century posset was a warm drink used to cure colds & fevers. It was made with curdled milk, sugar & sack (a sweet ale similar to sherry). Thank goodness the recipe has changed over the years to the cold, creamy dessert that we now know!! These little desserts are the perfect fit for an elegant, yet simple finale that tastes amazing & won’t leave you with loads of leftovers. Try them next time you’re in the mood for sweets!
Serves 6
Ingredients
- 2 c heavy cream
- 2/3 c sugar
- 1 T lemon zest, grated
- 6 T lemon juice
- 1-1/2 c blueberries or raspberries
Combine cream, sugar & lemon zest in med saucepan & bring to boil over med heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 c, 8-12 min.
Remove saucepan from heat & stir in lemon juice. Let sit until mixture is cooled slightly & skin forms on top, about 20 min. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 serving bowls.
Refrigerate, uncovered, until set, at leapt 3 hrs. Garnish with berries & enjoy!
Recipe adapted from Cooks Illustrated.
For another easy-peasy-lemon-squeezy dessert, try…