Lemon Posset Puddings

Lemon Posset Puddings

 

 

 2 1/4 cups whipping cream
    3/4 cup plus 1 teaspoon sugar
    3 tablespoons fresh lemon juice
    1 teaspoon grated lemon peel

Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice  and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at least 4 hours or overnight.

Mix remaining 1 teaspoon sugar, lemon peel in a small bowl and sprinkle over possets .
Serve with cream or ice cream.

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