Lemon Posset
Directions
- 1Cut the lemons in half.
- 2Scoop out the flesh of the lemons, leaving the rinds as serving vessels.
- 3Juice the lemons and strain the juice.
- 4Zest a lemon.
- 5Combine heavy cream, sugar, and lemon zest in a saucepan.
- 6Heat the mixture, whisking until the sugar dissolves.
- 7Remove from heat and add lemon juice and a pinch of salt, then whisk.
- 8Place the empty lemon peels into a muffin tin.
- 9Pour the lemon posset mixture into the lemon peels.
- 10Chill for 4 hours until the filling firms up.
- 11Top with granulated sugar.
- 12Brulee the sugar with a kitchen torch until caramelized.
Ingredients
- 3 lemons
- heavy cream
- sugar
- lemon zest
- lemon juice
- 1 pinch salt
- granulated sugar
Equipment
knifespoonlemon juicerstrainergratersaucepanwhiskmuffin tinkitchen torch
Tips
- You can use a ceramic ramekin instead of lemon peels for serving.
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