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Lemon-Lime Posset with Raspberries
- Active Time 15m
- Total Time 4h 15m
In the Middle Ages, posset was a warming drink made from hot milk, wine, sugar and spices. Over the centuries, this drink has evolved into a popular dessert in Ireland. These individual possets set up like panna cotta after a few hours in the refrigerator. Garnish each glass with fresh raspberries, powdered sugar and mint sprigs. The posset is traditionally served with pound cake and shortbread cookies.
- 4 cups heavy cream
- 1 2/3 cups superfine sugar
- Juice of 3 lemons and 2 limes or 4 lemons
2 pints fresh raspberries
- Powdered sugar
- Fresh mint sprigs
- Purchased pound cake or shortbread cookies
Bring cream and sugar to boil in large stainless steel sauce pan over medium heat, stirring constantly. Cook 3 minutes, stirring constantly. Remove pan from heat. Whisk in lemon and lime juices. Return to heat and cook until slightly thickened, about 7 minutes. Pour into six 8-ounce wine glasses or custard cups. Cover and refrigerate until set, about 4 hours.
Top with raspberries. Sprinkle with powdered sugar. Garnish with fresh mint. Serve with sliced pound cake or shortbread cookies.
Recipe created exclusively for Cooking.com by James O'Shea.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
822 calories; 59g total fat; 218mg cholesterol; 61mg sodium; 76g carbohydrates; 6g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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