I have made Liz Larkin’s incredible lemon posset at least a dozen times since it claimed winner’s status in the first food52 cookbook last year. People swoon over it and beg for the recipe, which I happily share.
Recently, our friend Jan was over for pizza night. As we chatted after supper, she casually mentioned “our” lemon posset. As it turned out, she had made a batch and, on impulse, had thrown in a sprig of rosemary while the cream was boiling.
Jan thought it really amped up the flavor of the dessert, so I promptly made a batch last Saturday when we had folks over for lunch. Superb.
Kudos to Liz AKA our lady of scones. I’ll be making a batch of her Royal Wedding Scones soon and posting her fabulous recipe.
- 2 cups heavy cream
- 2/3 cup organic cane sugar
- 1 six-inch sprig fresh rosemary
- 5 tablespoons Meyer lemon juice or any organic lemon juice
1. Using a small saucepan, heat the cream and sugar until it boils, stirring to dissolve sugar.
2. Add the rosemary and continue boiling for five minutes. Watch careful to avoid cream boiling over.
3. Remove saucepan from heat. Stir in lemon juice. Allow mixture to cool 15 minutes. Discard rosemary.
4. Pour into 4 ramekins. Refrigerate until set, about 4 hours.