Lemon Possets
Directions
- 1Halve lemons and scoop out pulp.
- 2Halve lemons and scoop out pulp.
- 3Halve lemons and scoop out pulp.
- 4In a saucepan, bring heavy cream and sugar to a boil, then reduce heat and boil for 3 minutes, stirring constantly. Remove from heat.
- 5In a saucepan, bring heavy cream and sugar to a boil, then reduce heat and boil for 3 minutes, stirring constantly. Remove from heat.
- 6In a saucepan, bring heavy cream and sugar to a boil, then reduce heat and boil for 3 minutes, stirring constantly. Remove from heat.
- 7Stir in lemon juice and zest. Let sit for 5 minutes to cool.
- 8Stir in lemon juice and zest. Let sit for 5 minutes to cool.
- 9Stir in lemon juice and zest. Let sit for 5 minutes to cool.
- 10Pour the mixture into the halved lemons. Refrigerate for at least 3 hours.
- 11Pour the mixture into the halved lemons. Refrigerate for at least 3 hours.
- 12Pour the mixture into the halved lemons. Refrigerate for at least 3 hours.
- 13Add a teaspoon of sugar to the top of each lemon posset and caramelize with a kitchen blow torch.
- 14Add a teaspoon of sugar to the top of each lemon posset and caramelize with a kitchen blow torch.
- 15Add a teaspoon of sugar to the top of each lemon posset and caramelize with a kitchen blow torch.
Ingredients
- 8 lemons
- 8 lemons
- 8 lemons
- 16 ounces heavy cream
- 16 ounces heavy cream
- 16 ounces heavy cream
- 2 2/3 - 3/4 cups granulated sugar
- 2 2/3 - 3/4 cups granulated sugar
- 2 2/3 - 3/4 cups granulated sugar
- 1 lemon zest
- 1 lemon zest
- 1 lemon zest
- 8 tablespoons lemon juice
- 8 tablespoons lemon juice
- 8 tablespoons lemon juice
Equipment
knifestrainersmall saucepanbowlspatulakitchen blow torch