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Shel_B

Shel_B

On ‎3‎/‎16‎/‎2016 at 6:01 AM, ElsieD said:

 

I used 100 ml lemon juice.  How much do you suggest I reduce it by?  That was used with 2 1/4 cups cream.

I like the idea of having cookies with it and will do so once I get the posset to set up a little firmer.  I saw one recipe for a cookie that had a depression in it that was filled with lemon curd.  Looked interesting.  Is gelatin ever used in posset or is that a no-no?  

 

This should help you ...

 

http://www.cooksillustrated.com/articles/173-introducing-lemon-posset

Shel_B

Shel_B

On ‎3‎/‎16‎/‎2016 at 6:01 AM, ElsieD said:

 

I used 100 ml lemon juice.  How much do you suggest I reduce it by?  That was used with 2 1/4 cups cream.

I like the idea of having cookies with it and will do so once I get the posset to set up a little firmer.  I saw one recipe for a cookie that had a depression in it that was filled with lemon curd.  Looked interesting.  Is gelatin ever used in posset or is that a no-no?  

 

http://www.cooksillustrated.com/articles/173-introducing-lemon-posset

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