Lemon Posset
Directions
- 1Cut the lemons in half and scoop out the flesh into a bowl.
- 2Cut the lemons in half and scoop out the flesh into a bowl.
- 3Cut the lemons in half and scoop out the flesh into a bowl.
- 4Add the lemon juice to the bowl.
- 5Add the lemon juice to the bowl.
- 6Add the lemon juice to the bowl.
- 7In a saucepan, add the heavy cream, sugar, and lemon zest; stir constantly until the sugar dissolves.
- 8In a saucepan, add the heavy cream, sugar, and lemon zest; stir constantly until the sugar dissolves.
- 9In a saucepan, add the heavy cream, sugar, and lemon zest; stir constantly until the sugar dissolves.
- 10Turn off the heat and add the lemon juice and vanilla extract.
- 11Turn off the heat and add the lemon juice and vanilla extract.
- 12Turn off the heat and add the lemon juice and vanilla extract.
- 13Strain the mixture to remove the zest.
- 14Strain the mixture to remove the zest.
- 15Strain the mixture to remove the zest.
- 16Fill the lemon shells with the mixture and refrigerate for at least 2 hours to overnight.
- 17Fill the lemon shells with the mixture and refrigerate for at least 2 hours to overnight.
- 18Fill the lemon shells with the mixture and refrigerate for at least 2 hours to overnight.
- 19Sprinkle sugar on top of the mixture and use a blowtorch to brulee the top.
- 20Sprinkle sugar on top of the mixture and use a blowtorch to brulee the top.
- 21Sprinkle sugar on top of the mixture and use a blowtorch to brulee the top.
Ingredients
- 3 lemons
- 3 lemons
- 3 lemons
- 1 cup heavy cream
- 1 cup heavy cream
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons sugar
- 2 tablespoons sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon zest
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons lemon juice
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
Equipment
knifespoonbowlstrainersaucepanwhiskspatulablowtorch