Author Notes: I have made Liz Larkin’s incredible dessert at least a dozen times since it claimed winner status in the first food52 cookbook. People swoon over it and beg for the simple recipe, which I happily share.
Recently, our friend Jan was over for supper and mentioned that she had made “our” posset and had, on impulse, thrown in a sprig of rosemary while the cream boiled. Jan thought it really amped up the dessert.
I tried this out Saturday when we had some folks over for lunch. Superb. Kudos to Liz AKA our lady of scones – and lemon posset!
cups heavy cream
cup organic cane sugar or white sugar
six-inch sprig fresh rosemary
tablespoons Meyer lemon juice or any fresh organic lemon juice
- Using a small saucepan, heat the cream and sugar until it boils, stirring to dissolve sugar. Add the rosemary. Be careful to avoid the cream boiling over.
- Remove saucepan from heat. Add the lemon juice and stir. Allow mixture to cool for 15 minutes.
- Remove and discard rosemary.
- Pour into 4 ramekins. Chill until set, about 4 hours.