Lemon Posset


"New from the Kitchen" 

Recipe of the Month – January 2021

Another one of Chef Jeffrey's dessert creations based on a hot English drink made of curdled milk and ale.  Served chilled, this dessert is a light and delightful end for dinner. You will love how simple this three ingredient recipe is to make. 

To good times with great food,


  1. 2 lemons
  2. 2 cups heavy cream
  3. 2/3rd cup super fine sugar 

  1. Grate peel from both lemons. 
  2. Slice open and juice lemons for 1/2 cup fresh lemon juice.
  3. Combine lemon juice, lemon zest and sugar in a pan, bring to a gentle boil and boil for 3-4 minutes until syrup forms.  Set to side and let cool. 
  4. Pour heavy cream in a nonreactive pan and gently bring to a slow boil. Boil for 3-6 minutes to slightly reduce cream. 
  5. Combine syrup with cream. *Optional* At this point you can also add a teaspoon of honey or a tablespoon of mead. 
  6. Divide into serving dishes and refrigerate for a minimum of 4 hours or overnight.
  7. Serve chilled with a garnish of fresh mint, berries or a dollop of whipped cream. 
Makes 6-8 servings