Matcha Posset

1. 1

   In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat-don't let the cream boil over.

2. 2

   Remove pan from heat. Take a few spoonfuls of the hot cream and whisk it into the matcha powder until smooth. Stir lemon juice into the rest of the cream in the pot. Stir in the matcha mixture. Let cool, about 15 minutes.

3. 3

   You may need to strain the mixture through a fine mesh strainer and press out any matcha lumps. Stir the cream one more time and pour even amounts into four or five ramekins. Refrigerate at least 2 hours, or until set. Serve with a dollop of unsweetened whipped cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.