Recipes

Lime and Lemon Posset

• 2 1/4 c.
  Whipping cream
• 3/4 c. plus 1 tsp.
  Sugar
• 3 T.
  Fresh lemon juice
• 2 T.
  Fresh lime juice
• 1 tsp.
  Grated lemon peel
• 1 tsp.
  Grated lime peel

Bring cream and 3/4 c. sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice and lime juice and cool 10 minutes. Stir mixture again and divide among six 1/2 c. ramekins (I use pretty glasses) or custard cups. Cover & chill until set, at least 4 hrs. or overnight.

Mix remaining 1 tsp. sugar, lemon & lime peel in small bowl. Sprinkle atop posset.