Lemon Posset

A couple of years ago, we tried a new restaurant in San Antonio called Picnickin’s. It’s run by a South African couple, and they make some of their favorites, including this British dessert. I loved this when I first had it at the restaurant, and I was so excited to see the recipe in our newspaper a few months later. Sadly, I didn’t make it for a couple of years – but now that I *DID* actually make it, I wish I hadn’t waited so long! It is so easy, and a definite crowd-pleaser!

Lemon Posset
From Picknickin’s Restaurant, San Antonio, TX (from the San Antonio Express-News)
Serves 12

2 cups heavy whipping cream
3/4 cup sugar
1/3 cup strained fresh lemon juice

Garnishes (optional):
Powdered sugar (1/2 tsp per serving)
Sprigs of mint
Crisp, thin ginger snaps (I used Nyaker brand)

1. Place cream and sugar in a heavy-bottomed saucepan. Bring to a simmer, whisking constantly.

2. Once at a simmer, continue to whisk constantly for 3 minutes while at a constant simmer, adjusting the
heat as necessary. (Three minutes is the magic number!)

3. Remove from heat. Stir in the strained fresh lemon juice. Pour into small cut glass bowls or mini martini glasses. Refrigerate for at least 3 hours.

4. Serve dusted with powdered sugar, a fresh mint sprig and the crispest ginger thins you can lay your hands on, says the chef.

Nutritional info (12 servings – toppings not included):
Calories: 448.5
Total Fat: 31.9 g
Saturated Fat: 19.8 g
Polyunsaturated Fat: 1.1 g
Monounsaturated Fat: 8.5 g
Cholesterol: 108.7 mg
Sodium: 65.5 mg
Potassium: 73.7 mg
Total Carbohydrate: 39.9 g
Dietary Fiber: 0.6 g
Sugars: 31.9 g
Protein: 2.7 g


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