Lemon Posset

Lemon Posset: But Don’t Ask Me How It Works

I know some of you are going to say “oxymoron, oxymoron,” but there is a really good British food magazine out there — called Olive. At $6.50, it had better be good!

Anyway, in last April’s issue, they had this recipe for Lemon Posset. It is sort of a panna cotta without gelatin or a custard without eggs.

Ingredients: 1 pint heavy cream (more or less), 1/2 cup lemon juice (more or less), 1/2 cup superfine sugar.

Directions: Simmer cream and sugar for three minutes; remove from heat; add lemon juice; cool a bit; strain into dishes; chill; eat. I mean really!

I use tiny shot glasses and keep them in the fridge with a spoon so that… well, you know.

Just don’t ask me how it works.