Lemon Posset

Ingredients:

1 Quart Heavy Cream
2/3 C Sugar
Juice from 2 large Lemons
Lemon zest and raspberries (or blueberries) for decoration.

Directions:

Combine cream and sugar in heavy sauce pan. Set heat to medium high. Watch closely to make sure cream comes to a low boil but does not rise and overflow.  When the cream starts to boil, set timer for 5 minutes. When timer goes off, strain lemon juice into cream and stir a moment to blend. Pour into 1/2 cup ramikens or a pretty serving bowl and chill for several hours.

Decorate just before serving with lemon zest and a few berries.

NOTE:  I had this creamy little dish as an intermezzo at a Christmas High Tea Luncheon, given by a friend, Karla Schmitt. It is SO easy to make, and SOOOOOO refreshing you will wish to jump into a bathtub full of the stuff (I'm sure it would be good for the skin)!!  For some reason, only a scientist can explain, boiled cream will thicken on its own.  I experimented with the cooking time and 5 minutes after the cream starts to boil seems to work best. I have also used red lime juice from the tree in our back yard and it turned out delicious.

Serves 6