Ryan Jones, the executive chef and owner of The Mill at 2T in Tariffville, CT, comes to the kitchen to discuss his restaurant, his work in Las Vegas, and his recipe for Lime Posset.
RECIPE: “Lime Posset”
- 1 quart heavy cream
- 1 cup granulated sugar
- 4 ounces lime juice
First boil cream and sugar together for 30 seconds. next add lime juice and boil for 30 seconds. Remove from heat and strain through a fine mesh stainer. Pour into desired serving dish and refrigerate for 3 hours before serving. Top and garnish with fresh berries to serve.