Lemon Posset

Ingredients

• 16 ounces heavy cream
• 2/3 cup sugar (4.7 ounces)
• 6 Tablespoons fresh lemon juice and zest (about one large lemon or 2 medium)

Instructions

1. First zest one or two lemons. You should get about 2 teaspoons. Next, juice the lemon. You should get about 6 Tablespoons of lemon juice.
2. Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil about 8 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
3. Stir in lemon juice and zest and let sit for 10-15 minutes to cool.
4. Stir mixture again. Pour mixture through a sieve to remove zest, and divide among six ramekins or glasses.
5. Cover each ramekin with plastic wrap and chill until set, a minimum of 1 hour or overnight.
6. Allow to set completely before garnishing. Garnish with fresh berries or mint.