A question about a recipe: Lemon Posset

I have a question about step 2 on the recipe "Lemon Posset" from mrslarkin. It says:

"Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes. " What does this cooling step do? Can we shortcut by pouring into ramekins? Thanks MrsLarkin!

Savorykitchen
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Lemon Posset
Recipe question for: Lemon Posset

2 Comments

Lizthechef
Lizthechef February 22, 2011
I have made Liz's recipe half a dozen times, always using individual ramekins. I always do the 15 minute cool down. It comes out perfectly every time! Why mess with perfection ;)
 
mrslarkin
mrslarkin February 22, 2011
Hi SK! The cooling step is to let the lemon juice/acid steep while the cream is warm. If you stir the cream well, I think you should be okay if you pour into ramekins right away. (But I haven't tried it that way.) Let us know if it works! Good luck!
 
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