Lemon Possets (a 16th century British cold set dessert) Claudia Dickerson Thanks to Margaret Yield: 6 servings Ingretients: 2 cups heavy cream ⅔ cup (4½ ounces) granulated sugar 1 Tbsp. grated lemon zest 6 Tbsp. lemon juice 1½ cups blueberries or raspberries Combine cream, sugar and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 - 12 minutes. (See NOTE below.) Remove sauce pan from heat and stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenlly among 6 individual ramekins or serving glasses. Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. Garish with berries and serve. NOTE: This dessert requres portioning into individual servings. Reducing the cream mixture to exactly 2 cups creates the best consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount. Do not leave the cream unattended, as it can boil over easily.

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