There is no better summer dessert than lemon posset. I'm completely obsessed with it. Not just because it tastes as delicious as the heavens (when I get there, I hope I live on a cloud of this stuff) but also because it is the easiest dessert you'll ever make*. *Don't fight me on that one. I'm going to win. Eating a roll of cookie dough doesn't count (but thank Baby Jesus for rolls of cookie dough).
To start, there are only three ingredients in this dish. Which is amazing and ridiculous all at once. And before we really get into this, please make sure you have ramekins (I have been known to not read instructions but just ingredients first and having to get creative can be a real pain in the butt, except the using a wine bottle as a rolling pin situation...THAT was pretty enjoyable).
Put 600 ml (2.5 cups) of double (heavy) cream in a large pan with 140 g (just over 3/4 cup) caster (granulated) sugar. Note to self: Though this recipe is crazy easy, every single word in it needs to be translated between UK and US. See what I mean? I never properly read things through first and then have to improvise.
Bring the cream and sugar slowly to a boil while stirring. When the mixture reaches a boil, let it simmer for 3 minutes, giving it a stir now and then. Now, this only takes three minutes, so all I ask is that you pay attention to only your boiling pot for the entire time. This stuff can bubble up and over in a heartbeat and then you'll always be known as the person who messed up an easy, three-minute dessert.
Remove it from the heat and whisk in the juice of two large lemons. Then divide the mixture between 6 ramekins which you then refrigerate for 2-3 hours.
To serve, zest a bit of a lemon on top, along with some summer berries...and, in our case, chocolate chip shortbread.
You're welcome :)