Lemon Posset

Yield: 4 ½ c. servings

Active Time: 15 minutes     Total Time: 2 ½ hours


2 cups heavy cream

2/3 cup sugar

1/4 cup fresh lemon juice

2 tablespoons fresh tangerine juice


  1. Measure out the cream, making sure to strain away any clumps of butter fat.
  2. Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
  3. Let the mixture cool for 15 minutes, then divide amongst four. Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.

Notes: I used a mix of fresh lemon and fridge lime juices.  It was good.