This is the easiest dessert you will make all summer. With its English roots, this quickly cooked treat is similar to Italy’s panna cotta. I like to use a variety of jars and small bowls when serving this. Once posset mixture is cooked, transfer it into a liquid measuring cup with a spout for easy pouring.
2 cups heavy cream
1/2 cup granulated sugar
2 tablespoons lemon juice
1 batch Raspberry Compote
Combine cream and sugar in a medium saucepan. Bring to a simmer over medium heat, quickly reduce to medium-low and cook for 3 minutes, stirring occasionally, taking care that it does not boil over. Immediately remove from heat and stir in lemon juice.
Divide mixture into four small serving cups or ramekins and allow to cool completely at room temperature. Cover with plastic wrap and chill for 8 hours or until very firm. Serve with a spoonful of Raspberry Compote.
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