Lemon Possets
Serves 1
Directions
- 1Zest two lemons.
- 2Zest two lemons.
- 3Zest two lemons.
- 4Split the lemons in half and remove the insides to create lemon cups.
- 5Split the lemons in half and remove the insides to create lemon cups.
- 6Split the lemons in half and remove the insides to create lemon cups.
- 7Juice the lemons using a mesh bag and a lemon juicer.
- 8Juice the lemons using a mesh bag and a lemon juicer.
- 9Juice the lemons using a mesh bag and a lemon juicer.
- 10In a saucepan, combine heavy cream, sugar, and lemon zest.
- 11In a saucepan, combine heavy cream, sugar, and lemon zest.
- 12In a saucepan, combine heavy cream, sugar, and lemon zest.
- 13Mix on low heat for 10 minutes or until it lightly bubbles.
- 14Mix on low heat for 10 minutes or until it lightly bubbles.
- 15Mix on low heat for 10 minutes or until it lightly bubbles.
- 16Remove from heat and pour in the lemon juice, then mix.
- 17Remove from heat and pour in the lemon juice, then mix.
- 18Remove from heat and pour in the lemon juice, then mix.
- 19Sift the mixture into a bowl to remove any remaining lemon zest.
- 20Sift the mixture into a bowl to remove any remaining lemon zest.
- 21Sift the mixture into a bowl to remove any remaining lemon zest.
- 22Pour the mixture into the hollowed-out lemon halves.
- 23Pour the mixture into the hollowed-out lemon halves.
- 24Pour the mixture into the hollowed-out lemon halves.
- 25Refrigerate for a couple of hours.
- 26Refrigerate for a couple of hours.
- 27Refrigerate for a couple of hours.
Ingredients
- 2 lemon
- 2 lemon
- 2 lemon
- 2.5 cups heavy cream
- 2.5 cups heavy cream
- 2.5 cups heavy cream
- 1 cup sugar
- 1 cup sugar
- 1 cup sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon zest
- 2 tablespoons lemon zest
Equipment
measuring spoonsglass bowllemon juicersaucepanwhiskmesh strainerred bowlplate
Tips
- Add an extra layer of sugar and flambé the top for a hard crust.