Strawberry Lemon Posset
By Stephanie Engoy
Strawberry Lemon Posset
By Stephanie Engoy
Yield/Serves:
8 servings
Total Time: 30 mins
1 cup fresh strawberries, finely diced
1 cup granulated sugar
4 cups heavy cream
½ cup fresh lemon juice (from ~4 large lemons)
2 tsp vanilla extract
For serving:
Extra diced strawberries
Fresh lemon zest
Whipped topping
Crushed shortbread cookies or graham crackers
1 cup fresh strawberries, finely diced
1 cup granulated sugar
4 cups heavy cream
½ cup fresh lemon juice (from ~4 large lemons)
2 tsp vanilla extract
For serving:
Extra diced strawberries
Fresh lemon zest
Whipped topping
Crushed shortbread cookies or graham crackers
In a saucepan over medium heat, combine the strawberries and sugar. Stir continuously and bring to a gentle simmer that allows the strawberries to macerate and break down.
Let it simmer for about 5 minutes, then add the heavy cream. Stir continuously and allow to bubble for an additional 3-4 minutes to slightly reduce and thicken.
Remove from heat and whisk in the fresh lemon juice and vanilla extract.
Let the mixture sit for 5 minutes, then carefully pour the mixture into hollowed-out lemon halves or small ramekins/cocottes. Cover and refrigerate for at least 3-4 hours, or until set.
Top with a dollop of whipped topping, crushed shortbread cookies, extra diced strawberries, and lemon zest.
Serve chilled and enjoy!
Let it simmer for about 5 minutes, then add the heavy cream. Stir continuously and allow to bubble for an additional 3-4 minutes to slightly reduce and thicken.
Remove from heat and whisk in the fresh lemon juice and vanilla extract.
Let the mixture sit for 5 minutes, then carefully pour the mixture into hollowed-out lemon halves or small ramekins/cocottes. Cover and refrigerate for at least 3-4 hours, or until set.
Top with a dollop of whipped topping, crushed shortbread cookies, extra diced strawberries, and lemon zest.
Serve chilled and enjoy!