Tuesday, March 13, 2012

and the lemon flower is sweet

I told you about how I was looking at lemon dessert recipes, because Food52 knows the way I think, and one of the recipes was for something called "Lemon Posset." What a charming name! I had to make it for that reason alone.I am a gulp, cram, shovel, inhale type of eater. I eat too much and too fast, and I often don't take time to enjoy my food before it's all gone, the only reminder a painful bloated feeling. It is rare that something is so delicious that it interrupts my mental program of desperate vacuum and makes me stop and pay attention to what's in my mouth. Lemon Posset is such a dish. It is a smooth, silky custardy thing. It is indescribably sublime. It is simple and fast and there are only three ingredients in the original recipe, but here's how I made it, because I am a tinkerer:
Lemon Posset
from Food52
serves 4

2 cups heavy cream
2/3 cups granulated sugar
pinch of salt
5 tablespoons lemon juice
1 t vanilla

Stir together the cream, sugar and salt. Bring to a boil, stirring, and boil for five minutes, still stirring--watch it carefully and don't let it boil over. Stir in the lemon juice and vanilla. Let it cool for about 15 minutes, then pour into four ramekins or custard cups. Refrigerate for at least two hours or overnight.

I ate mine plain, but can imagine countless embellishments.


tipsybaker said...

I said to myself, I'm going to see if there's a posset report and if there isn't I'm going to be sad. And there it was! Beautiful! I can't wait to make this.

Sarah said...

I want it. I want it NOW. Buying lemons in a few hours...must wait...