Use the form on the right to contact us.
You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.
123 Street Avenue, City Town, 99999
(123) 555-6789
email@address.com
You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.
Butteryum food blog recipes
Looking for some Labor Day recipe ideas? I thought I'd post a few recipes that I've shared in the past. Okay, maybe a few more than a few ;). If you click on the recipe names, you'll be directed to their corresponding posts. I hope you find something yummy.
Main Dishes
Side Dishes
Desserts
Beverages
Bread
Today I'm sharing one of the easiest desserts in my arsenal. It's called Lemon Posset (sounds like faucet) - a creamy British treat that's relatively unknown here in the US, despite the fact that it's one of the world's easiest desserts to make. I should mention that it tastes utterly amazing - like a combination of lemon curd and clotted cream. Do I have your attention yet? I thought so - let's make some lemon love.
makes 4 servings
2 cups (480g) heavy cream
2/3 cup (133g) granulated sugar
juice of 2 lemons (75ml)
garnish: fresh berries, lemon zest, whipped cream, ginger snaps, etc
In a heavy-bottomed 2 or 3-quart saucepan, boil the cream and sugar together for 5 minutes; stirring occasionally to make sure sugar dissolves.
Remove from heat and stir in fresh lemon juice.
Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes.
Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours.
Garnish just before serving.
a friend of mine tried to make this using unpasteurized cream and it didn't turn out so better stick with pasteurized cream.
Mmmm. I hope you'll give this fantastic dessert a try. Enjoy!
