Recipe: Meyer lemon posset
(Bob Chamberlin, Los Angeles Times)
Total time: 25 minutes, plus at least 4 hours chilling time
Servings: 2 ( 1/2 -cup) portions
Note: It's nothing less than a Meyer lemon miracle -- just three ingredients that set up like a mousse, but with more lively flavor and a lovelier consistency. This recipe is from Regina Schrambling's Feb. 14 story on dinner for two.
1 cup heavy cream
1/3 cup superfine sugar
Juice of 1 Meyer lemon (about 1/4 cup)
1. Combine the cream and sugar in a small saucepan. Bring just to a simmer over medium-low heat and remove from the heat. Let stand until just cool, stirring occasionally, about 20 minutes.
2. Stir in the lemon juice. Blend well. Divide between 2 goblets or small serving dishes and chill until firm, at least 4 hours and preferably overnight. Garnish with a sprig of mint, if desired, before serving.
Each serving: 546 calories; 3 grams protein; 39 grams carbohydrates; 0 fiber; 44 grams fat; 27 grams saturated fat; 163 mg. cholesterol; 45 mg. sodium.
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