Lemon Posset with Berries and Grand Marnier 

Lemon Custard should be prepared the day before serving in order for the custard to fully set. 

Preparation Time, 20 minutes, Total Time Including Refrigeration: 3 hrs 40 mins

Servings: 6  Yield: 3-1/2 Cups

Note:  I needed 8 Servings so I increased the recipe, ingredient amounts for 8 in parentheses. I used strawberries and raspberries but blueberries or blackberries would also work well. 

3 cups (4-1/2) heavy cream

1 cup (1-1/2) plus 2 (3) tablespoons sugar

1 (1-1/2) tablespoon lemon zest (2 to 3 lemons)

¼ (1/2) teaspoon kosher salt

⅓ (1/3 c plus 2-2/3 T) cup lemon juice

2 (3) tablespoons limoncello liqueur

1 (1-1/2) cup fresh raspberries, picked over

1 (1-1/2) cup sliced fresh strawberries

3 T Grand Marnier (or limoncello)

Combine the cream, 1 (1-1/2) cup of the sugar, the lemon zest, and salt in a medium saucepan.* Bring to a boil over medium-high, stirring with a wooden spoon to dissolve the sugar. Lower heat to a vigorous simmer and cook 6 minutes, without stirring.  Watch the mixture carefully. If it begins to boil up toward the edge, take the pan off the heat for a few seconds before continuing to simmer.

Off the heat, stir in the lemon juice and limoncello and set aside for 20 minutes. Strain the mixture through a fine-mesh sieve into a 4-cup glass measuring cup, pressing on zest to release as much liquid as possible. Discard zest. Divide mixture evenly among six (or eight) 8- to 10-ounce glasses or bowls.  Allow to cool on the counter and then refrigerate, covered with plastic wrap, either overnight or up to 3 days.

Thirty minutes before serving, combine raspberries, strawberries, the remaining 3 tablespoons sugar and 3 T Grand Marnier or limoncello in a bowl and allow to macerate. To serve, spoon the berries and their juices onto the custards.

*Don't use a saucepan smaller than 6 inches round and 5 inches tall.

Adapted from: 

English Lemon Posset  - Barefoot Contessa

https://www.bhg.com/recipe/english-lemon-posset/