Regina Schramblings originally published this in the Los Angeles Times on Feb. 14 in a “Dinner for Two” recipe. The LA Times republished it as one of the best recipes of 2007, and I quite agree. Who knew science could turn three ingredients into such a fabulous dish?
Meyer Lemon Posset
1 cup heavy cream
One-third cup superfine sugar
One-fourth cup Meyer lemon juice (These are tiny sweet lemons, that are green when ripe and used to make Key Lime pie. They aren’t limes.)
Heat cream and sugar until it simmers. Stir till dissolved. Do not let it burn.
Take off stove and cool. Stir occasionally. This will take about 20 minutes.
Add one-fourth cup Meyer lemon juice.
Stir thoroughly, blending well.
Pour into two dishes (or glasses).
Chill for at least four hours, overnight is better.
The flavor is wonderful, and the texture is mousse-like, but not as airy.
(Not a diet food.)
This sounds divine, but how does it set up? There’s no whipping involved to get it “moussey?”
This seems so easy…………….
Maybe adding sugar to the cream makes it behave when mixed in with the juice and the whole thing curdles in a good way?
This sounds divine.
My Meyer Lemons are yellow when tree ripe, almost dark yellow with a hint of orange…..
The Meyer lemons from my tree are large (5-8 oz usually) and a definite yellow.
the act of boiling the cream and sugar, as well as adding the lemon juice … does make the mix set … the chemicals react in a good way … i have been making this recipe for years and it works well every time … and everybody loves it!
If you ever want to read a reader’s feedback
, I rate this post for 4/5. Detailed info, but I just have to go to that damn msn to find the missed pieces. Thank you, anyway!
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