Cooling and refrigerating time 3 hourshours20 minutesminutes
Total Time 3 hourshours45 minutesminutes
Author Pam / For the Love of Cooking
Small Glass Jars
6tbspfresh lemon juice
1½cupsstrawberries, hulled & sliced
2-3tbspsugar, depending on the sweetness of the strawberries
½tbspfresh lemon juice
Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced to exactly 2 cups. Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!
Remove the mixture from the heat and stir in the fresh lemon juice.
Set aside to cool until a skin forms on top, about 20 minutes.
Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses, ramekins, or small jars.
Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve.
Make the strawberry sauce by combining the strawberries, sugar, and lemon juice in a small saucepan. Cook, stirring often, for 8-10 minutes.
Remove from the heat and blend with an immersion blender or regular blender. Set aside to cool for a while then place into the refrigerator until needed.
To serve, pour some of the strawberry sauce on top of each posset then serve. Enjoy.