​Zesty Lemon Posset by Ann Marie G. Halstead

Serves 4-8

Posset Ingredients

2 cups (1 pint) heavy cream

2 lemons (5 tablespoon plus zest)

2/3 cup fine granulated sugar

Garnish Ingredients

8 blackberries/raspberries (for garnish)

Edible flower petals (optional)

Directions

1. Finely grate the zest of lemons and then juice.

2. In a small saucepan heat the cream, sugar and lemon zest to a gentle boil stirring for 8–12 minutes until the sugar has dissolved and the cream has reduced slightly.

3. Remove the saucepan from the heat and whisk in the lemon juice.

4. Allow the posset to cool slightly for at least 20 minutes or so, before pouring into con-tainers (4 martini glasses or 8 shot glasses). It is advised to strain the posset mixture to remove any zest or skin that has formed.

5. Refrigerate for at least 2 hours until they have set.

6. Before serving, garnish with a fresh berry and optional edible flower petals.