A recipe that uses heavy cream???

In article , Principal Skinner
wrote:

The lemon posset has me intrigued.

"American" ingredient list (other post links to recipe with metric
measurements):

INGREDIENTS
3 cups heavy cream
1 1/4 cups white sugar
3 lemons, juiced
3 tablespoons additional heavy cream for topping

DIRECTIONS
In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and
cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses,
and refrigerate until set, about 5 hours. Pour a little more cream over the
tops just before serving.

Thanks for all the ideas.

BTW, I use Splenda for a sugar substitute and to reduce carbs even
further. 3 parts Splenda to one part sugar works fine with 36% cream in
the times I have made lemon posset, less well with 32% cream. Ideally
one wants double cream or 40% cream but that is not available to me
locally.

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*yahoo.com

I finally made this, and it was wonderful. I had lime juice and lemon juice,
so I used the lime with a little extra Splenda. Didn't use any sugar or any
other sugar subs, and didn't do anything to the Splenda itself. It was
nearly set in less than two hours, so I had to try some. The rest has sat
overnight, so it should be even better.

Next batch will try the Sweetzfree and see how that sets up.

"John101" wrote in message
...
In article , Principal Skinner
wrote:

The lemon posset has me intrigued.

"American" ingredient list (other post links to recipe with metric
measurements):

INGREDIENTS
3 cups heavy cream
1 1/4 cups white sugar
3 lemons, juiced
3 tablespoons additional heavy cream for topping

DIRECTIONS
In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil,
and
cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving
glasses,
and refrigerate until set, about 5 hours. Pour a little more cream over
the
tops just before serving.

Thanks for all the ideas.

BTW, I use Splenda for a sugar substitute and to reduce carbs even
further. 3 parts Splenda to one part sugar works fine with 36% cream in
the times I have made lemon posset, less well with 32% cream. Ideally
one wants double cream or 40% cream but that is not available to me
locally.

--
To reply, substitute .com for .invalid in address, i.e., john.101a (at)
yahoo.com