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Can I make the lemon posset with evaporated skim milk instead of heavy cream?

http://www.food52.com/recipes...

asked by marnee about 7 years ago

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2 answers 3113 views
francesca gilberti
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 7 years ago

I think you better stick to the heavy cream. If it's the fat content you're worried about, you could probably use half and half or cut the heavy cream with 2% or whole milk, but it's the evaporated bit about your idea that worries me. Eh, you only live once!

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mrslarkin
added about 7 years ago

I haven't ever tried it with anything but heavy cream. Sorry!

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