Lemon Posset

I can't think of any dessert that is simpler than this. No baking, no beating, no blending, and no kneading.

I came across this dessert at www.food52.com/recipes/3060_lemon_posset  and the first thing that caught my eyes was the simplicity of the recipe.


Ingredients: (6 medium servings)

2 cups of heavy cream (sounds like a lot per serving, right?! you just need to get over the thought)
2/3 cups of sugar
5 tablespoons of lemon juice (about 2-3 large lemons).

Instructions:
1. Boil the cream and sugar for 5 minutes. (Quizz of the day: why some recipes call for boiling the cream, while some strictly request simmering the cream?)

2. Adjust the sweetness and the sourness with sugar or more lemon juice according to your own preference.

3. Let the mixture cool for 10 minutes.

4. Pour the mixture and divide evenly into ramekins/glasses/cups.

5. Refrigerate for a couple of hours.




Something magical happens in the end. This is where chemistry takes place. This is where food molecules, in its essence, transform. Breaking down of the fat with rigorous boiling plus acid from the lemon juice, follow by chilling the mixture, turn liquid into semi-solid.

There are many ways to eat lemon posset. Some people might choose to eat it "plain", but think about lemon posset as a blank canvas or white paint. You can combine it with many things and it should taste good. The first thing that came to my mind was graham crackers and the reason was simple -- I happened to have unopened graham crackers.

Further magic happens in my mouth.




The tanginess of the lemon posset was beautifully balanced by the sweetness of the graham crackers and the silky smooth texture of the lemon posset was countered by the coarse crumbly graham crackers.

A spoonful of lemon posset and graham crackers in my mouth sent me briefly to a very happy place.

3 ingredients, 1 step.  How much more easier can it be?