I have made Liz Larkin's incredible dessert at least a dozen times since it claimed winner status in the first food52 cookbook. People swoon over it and beg for the simple recipe, which I happily share. <br /> <br />Recently, our friend Jan was over for supper and mentioned that she had made "our" posset and had, on impulse, thrown in a sprig of rosemary while the cream boiled. Jan thought it really amped up the dessert. <br /> <br />I tried this out Saturday when we had some folks over for lunch. Superb. Kudos to Liz AKA our lady of scones - and lemon posset! <br /> <br />

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