2000g      cream kilgus

400g        sucrose

5g            lemon zest

200g        lemon juice

250g        buttermilk kilgus

5g            lactic acid

30drops      rose extract

20drops      bitter almond extract

1g            cream

2 sheets      gelatin soaked in ice water

  1. Place the lemon juice, buttermilk, lactic acid, rose extract, and bitter almond extract in a bowl. Whisk to combine and set aside.
  2. Place cream, sucrose, and lemon zest in a medium sized pot with tall sides. Place the pot over medium high heat, and cook, whisking to dissolve the sucrose until the cream boils.
  3. When the cream boils, turn the heat to a low setting, enough to maintain a simmer wihtout boiling over the sides of the pot. Set the timer for 5 minutes.
  4. When the cream has boiled for 5 minutes, remove from heat and stir in the soaked gelatin sheets. Strain the cream into the reserved lemon juice mixture and whisk to combine.
  5. Let the posset stand at room temperature for 10 minutes (use a timer). After 10 minutes, stir the posset one more time then cast into small delis.
  6. Let the delis set in the refrigerator uncovered overnight, 12 hours minimum.