by Lizthechef
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Photo by Lizthechef
Lizthechef's Notes:
Expand2 cups heavy cream Ask a question about this ingredient
2/3 cups organic cane sugar or white sugar Ask a question about this ingredient
1 six-inch sprig fresh rosemary Ask a question about this ingredient
5 tablespoons Meyer lemon juice or any fresh organic lemon juice Ask a question about this ingredient
Using a small saucepan, heat the cream and sugar until it boils, stirring to dissolve sugar. Add the rosemary. Be careful to avoid the cream boiling over.
Ask a question about this stepRemove saucepan from heat. Add the lemon juice and stir. Allow mixture to cool for 15 minutes.
Ask a question about this stepRemove and discard rosemary.
Ask a question about this stepPour into 4 ramekins. Chill until set, about 4 hours.
Ask a question about this stepYou are so welcome and mrslarkin's recipe is a snap to pull together. Just allow several hours for it to set in the fridge.
What a lovely and elegant homage to mrslarkin's lemon posset!
It is such a favorite at our house. I have yet to serve it to anyone who doesn't rave about it...
Good to have friends not only appreciate the food but also add to the repertoire! Thanks for sharing.
Sure thing. I've lost track of how many recipes I've posted on the site.
I love this idea!! And love using herbs in dessert-y things too. Well done, Liz! And thank Jan, too!
Yes, the credit belongs to you and Jan!
Great idea. This recipe has always appealed to me. So glad to hear that Jan is up and around.
I never get tired of this recipe from mrslarkin.
Wow Lizthechef, that's a lovely photo. I think you've gone *pro*!
Thanks but it is just my point-and-shoot camera, all I do is aim!
Now truly pushed to make this!!!! My daughter loves lemon so will have to give it a go. Thanks for sharing the update/flavour twists