Lemon Posset

• 3 cups heavy cream
• 1 cup white sugar
• 1 teaspoon finely grated lemon zest
• 3 lemons, juice of
• 3 tablespoons heavy cream, for topping
• 18 raspberries
• 6 mint sprigs

1. Combine cream and sugar in saucepan.
2. Bring to a boil and cook 2-3 minutes, until sugar is completely dissolved.
3. Remove from heat.
4. Stir in zest and juice.
5. Divide into 6 serving glasses and refrigerate until set, about 5 hours.
6. Float 1/2 tbsp of heavy cream over the top of each serving.
7. Dress with 3 raspberries and a mint sprig.

heavy cream, white sugar, lemon zest, lemons, heavy cream, raspberries, mint sprigs

Taken from www.food.com/recipe/lemon-posset-329508 (may not work)