Thinking about a light and easy dessert for Easter dinner? Look no further. To complete the Easter theme, forgo the berries and serve with shavings of white or dark chocolate instead.
| 2 lg | lemons |
| ⅔c | superfine sugar |
| 2c | heavy cream |
| 1c | raspberries or blueberries, for garnish |
Zest and juice the lemons. You should have about a half cup of juice. Pour 1⁄2 cup of lemon juice into a small saucepan. Add the grated zest and the sugar. Stir well to combine and bring the mixture to a slow, gentle simmer. Remove from heat and reserve.
In a medium-sized pot, bring the cream to a gentle boil over low heat. Keep it gentle! Slowly whisk the lemon syrup into the hot cream. Let the posset cool slightly and strain if desired. Then pour into six small cups or glasses. Bring to room temperature. Chill in the refrigerator for at least 4 hours. Remove from the refrigerator and leave at room temperature for at least 5 minutes before serving.
To serve, scatter fresh raspberries, blueberries or strawberries over top. Serves 6.
