Lemon Posset (Print Version)
# Ingredients:
→ Citrus & Dairy
01 -
5 lemons, washed and patted dry
02 -
2 cups heavy cream, chilled
03 -
¼ teaspoon vanilla extract
04 -
½ cup sugar, plus 10 tablespoons for brûlée topping
# Instructions:
01 -
Zest 1 of the lemons until you have approximately 2 tablespoons of zest. Set aside. Cut all lemons in half lengthwise. Using a spoon, carefully core out the lemon flesh, preserving the lemon skins to use as serving cups.
02 -
Juice the cored lemon flesh until you have ⅓ cup plus 2 tablespoons of juice. Strain the juice to remove seeds and set aside.
03 -
In a pot, combine the lemon zest with ½ cup sugar, mixing with your fingers to thoroughly incorporate. Add the heavy cream and bring to a gentle simmer over medium-low heat. Stir frequently to ensure the sugar dissolves completely and prevent scorching.
04 -
Once the cream mixture begins to bubble, remove from heat and stir in the strained lemon juice and vanilla extract. Allow to cool for approximately 30 minutes, then strain to remove solids.
05 -
Carefully pour the strained posset mixture into each hollowed lemon cup. Refrigerate until firmly set, minimum 4 hours or preferably overnight.
06 -
Before serving, sprinkle the remaining 10 tablespoons of sugar evenly over the tops of the chilled possets. Using a culinary torch on medium heat, caramelize the sugar for approximately 15 seconds until hardened and golden. Serve immediately.
# Notes:
01 -
The posset will continue to set and develop flavor overnight, making this an excellent make-ahead dessert option.