Lemon Posset Recipe from Rose & Crown Dining Room
16 oz. heavy cream
4 oz. powdered sugar
Juice of three lemons
1/2 pint fresh raspberries
1/2 pint fresh strawberries
3 oz. corn syrup
1 oz. orange juice
Yield: 4 servings
Bring heavy cream to a boil, then add sugar. Reduce for four minutes.
Add the lemon juice, mix well and keep cooking for 2 more minutes.
Pour the mixture into a glass or bowl and put it into the refrigerator overnight. Mixture should be firm.
Mix corn syrup with orange juice, then add berries.
Garnish with fresh berries and serve.