Lemon ginger posset with holiday cookie crumble

Making a dessert for your holiday party has never been so easy.

Lemon ginger posset recipe
photo courtesy of Jennifer Friesen.

Make this smooth and creamy  no-bake dessert a few days before you expect company to be over so you are ready to entertain. It's a great way to use up some of those holiday cookies. This keeps for 5 days in the fridge. For the cream, the higher the fat content, the better. This is not the time to count calories. Try Vital Greens heavy cream from the Calgary Farmers’ Market.

Lemon ginger posset

¾ cup cane sugar
4 lemons, juice of all 4 and zest of 1 (zested using vegetable peeler)
1 1-inch piece ginger root, peeled
1 bay leaf
2 whole cloves
1 stick cinnamon
2 ¼ cups heavy cream
2 cups crumbled assorted holiday cookies, (shortbread, gingersnaps, sugar cookies)

In a large pan, add the first 6 ingredientsbring to a simmer over medium-high heat. Once sugar has dissolved, reduce to low heat and let mixture steep for 10 minutes to let aromatics infuse. Pour mixture through a fine mesh strainer into a large bowl and discard aromatics.

Place cream in a medium pot on medium-high heat and heat until just about to simmer. Reduce heat to low and let cream cook (stir regularly to keep from scalding) for 5 minutes.

Next, pour hot cream into the bowl with the lemon sugar mixture and stir until thickened.

Divide mixture between 6 small ramekins or heat-safe cups. Let sit for 30 minutes at room temperature and then place in the refrigerator to set, at least 3 ½ hours.

When ready to serve, remove from fridge, top with holiday cookie crumble and serve immediately.

This can be made up to 5 days in advance.

Yield:
Serves 6
Prep Time:
15 minutes
Cook Time:
4 hours