1. Juice the lemons and strain the juice for pulp.
2.Combine cream and sugar and very carefully bring to a boil. Once at boil, let cook for 5 minutes. keep a close eye so that the cream does not boil over. If you need to remove the pot from the heat until the cream subsides.
3. Take cream off heat and mix in the lemon juice. let rest for about 20 minutes.
4. Pour the custard into ramekins and refrigerate for about 2 hours so it sets.
5. Place a few summer berries or slices of summer fruit on top of the posset before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 199 (39%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||30 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 81.5mg||25 %|
|Sodium 23.5mg||1 %|
|Potassium 106.2mg||3 %|
|Total Carbohydrate 80.7g||24 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 79.5g|
|Protein 1.7g||2 %|
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Calories per serving: 508
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