Lemon Possets
Serves 1
Directions
- 1Halve lemons long ways and scoop pulp out.
- 2Strain the lemon juice.
- 3In a small saucepan, bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves.
- 4Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
- 5Stir in lemon juice and zest and let sit for 5 minutes to cool.
- 6Pour the mixture into the halved lemons.
- 7Place them on a cutting board or a cupcake pan and place them in the fridge to chill, at least 3 hours.
- 8Add a teaspoon of sugar to the top in an even layer.
- 9With a kitchen blow torch, caramelize the top. Serve immediately.
Ingredients
- 8 lemons
- 16 ounces heavy cream
- 0.6666666666666666 cup granulated sugar
- 0.75 cup granulated sugar
- 1 lemon
- 8 tablespoons lemon juice
Equipment
knifespoonstrainerbowlcutting boardgraterspatulasaucepancupcake pankitchen blow torch
Tips
- You can make them with or without a brûlée top!
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