Wednesday, April 6, 2011

Iron Chef Pembroke Pines: April 2011 - Lemon Posset

I absolutely LOVED this was so delicious and creamy and so absolutely perfect... the kind of little dessert that actually makes you sigh with contentment and drift away into some kind of bliss...

Rachel said these would be perfect served in darling little shot glasses, and I think she is 100% correct.

But, since she's LDS, and shot glasses are in short supply in her house, she served it in paper cups...but I am totally going out and buying shot glasses (my LDS status be darned)...just so I can make these pretty little pieces of heaven at home, and have them look as perfect as they taste...

Lemon Posset


  • 3 c. heavy cream 
  • 1 1/4 c. sugar 
  • 3 lemons, juiced 
  • fresh berries of choice for garnish 


In a saucepan stir together cream and sugar. Bring to a boil, and cook for 2-3 minutes. Remove from heat, stir in lemon juice. Pour into serving glasses and refrigerate until set, about 5 hours. Top with fresh berries to serve.

courtesy Rachel Quinton

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