Lemon Possets with Mascarpone Cream

Yield:

Instructions

In a medium saucepan over medium heat, bring the cream and sugar to a boil, stirring constantly. Continue boiling for 5 minutes, stirring occasionally and adjusting the heat as needed to ensure that the cream doesn’t scorch on the bottom of the pan or boil over.

Remove the cream mixture from the heat. Stir in the lemon juice and vanilla extract. Let the mixture cool for 10 minutes, then stir well and divide the mixture evenly  among four ramekins or glasses of your choice (they should hold about 8 ounces each). Cover each posset with plastic wrap and refrigerate for at least 4 hours and up to overnight.