I'm not a chef, but I am hungry - Lemon Posset
0A new series that will have a somewhat erratic schedule. Tune in as I learn how to make random dishes to eat, edit videos (I haven't really done that much), and record myself awkwardly! Anyways... The recipes will be included in the description each time.
Lemon Posset
2 ½ cups heavy whipping cream
200 grams sugar
2 tbsp lemon zest
75 ml lemon juice (roughly 3 large lemons)
1. Mix cream and sugar and add to saucepan. Heat on medium stirring sugar in so it dissolves. Then stir occasionally to prevent sticking until it hits a simmer (small bubbles along edges). Remove from heat.
2. Add lemon zest and juice then stir.
3. Rest for ten minutes before straining into cups. Then let cool to room temperature before placing in fridge.
4. Refrigerate for at least 2 hours to set and store for up to 3 days.
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