Keto Lemoncello Cream Posset

Ingredients

• 2 cups heavy whipping cream
• 1/2 cup Allulose or preferred keto-friendly granulated sweetener
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest, finely grated
• 1/2 tsp vanilla extract
• 1–2 tsp Salted Perfection Lemoncello Garnishing Salt, for finishing

Instructions

1. In a medium saucepan, combine the heavy cream and the keto sweetener over medium heat.
2. Bring the mixture to a gentle boil, stirring constantly to ensure the sweetener dissolves completely.
3. Let the mixture boil for about 3 to 5 minutes, watching closely so it doesn't boil over. You want it to reduce just slightly to concentrate the fats for a better set.
4. Remove the pan from the heat and stir in the lemon juice, lemon zest, and vanilla extract. You will notice the cream start to thicken almost immediately as the acid reacts with the cream.
5. Let the mixture sit for about 10 minutes to cool slightly before pouring it into four small ramekins or dessert glasses.
6. Place the ramekins in the refrigerator and let them set for at least 4 hours, though overnight is even better for the best texture.
7. Right before you serve them, sprinkle a pinch of the Salted Perfection Lemoncello Garnishing Salt over the top of each chilled posset to brighten the citrus notes and add a clean, crisp finish. DUNZO!