Cookies Preferences
This sweet treat is the easiest and most satisfying dessert (especially if you like lemon as much as I do). It's also a bit of a science experiment as you must pour the cream mixture into the lemon juice and NOT the other way around or else it won't thicken up as it should. In the photo I topped it with Norwegian cloudberries, but as you likely won't have those on hand, blackberries or raspberries or strawberries would work just as well. It's the perfect creamy morsel to finish any summer meal.
1/2 cup fresh lemon juice
1L cooking cream
zest of 2 lemons
1 cup sugar
1 cup berries of your choice
3 tablespoons chopped basil
Place the lemon juice in a medium bowl. In a saucepan heat the cream, lemon zest, and sugar until just about to boil. Pour the cream mixture into the lemon juice and stir. It should thicken up immediately. Divide the liquid among 6 glasses and place in the fridge for at least 3 hours to chill. When ready to serve mix together the berries of your choice with the chopped basil and top the posset with a spoonful.
