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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.



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