We are excited to share our Fresh Lemon Lime Posset for 6 recipe with you! Try this out at home and let us know how it turns out.
2 1/2 cups of heavy cream
3/4 cup of sugar (I use organic or you can use monk fruit sugar)
In a saucepan, bring the cream and sugar slowly to a boil stirring constantly. After boiling, keep stirring and prevent mixture from boiling over. Allow to boil for three minutes and then remove from heat.
Immediately upon removing from the heat, whisk in and blend well:
- 3 Tablespoons – fresh lemon juice
- 2 Tablespoons – fresh lime juice
- 1 teaspoon – fresh lemon zest
- 1 teaspoon – fresh lime zest
While you are zesting, save an additional teaspoon or more of mixed zest and add to 1 teaspoon or so of sugar. Save the zest/sugar mixture for sprinkling over the top of the fruit garnish before serving.
Let hot mixture sit for 10 minutes. You will notice immediate thickening upon adding the citrus juices. After 10 minutes, stir again, and pour into six small serving dishes allowing room for fresh fruit on top. Allow the mixture to cool, cover and refrigerate overnight. If using the same day, allow 4 hours to chill.
When ready to serve, garnish with plenty of fresh fruit. Kiwi, blueberries, raspberries, strawberries are all beautiful on top. Use whatever makes you happy and adds color and deliciousness to the posset. Sprinkle zest sugar on top. Take pictures! Double for larger groups. Great for breakfast or dessert!