Lemon Posset

• tempo total: 3 hours 18 minutes

Ingredientes

UPDATE: This recipe requires these 3 exact ingredients to work. They interact and cause a chemical reaction to get the end result. If you use a different style sweetener it may not set. If you need a dairy alternative I'd encourage you to look up a vegan version of this dish as it would require other ingredients to work.

Here’s what you need👇

4 large Lemons for juice and cups (6 tbsp of juice)

2 cups Heavy Cream (this cannot be substituted for anything else- it's essential for the recipe)

1/2 cup Granulated Sugar

1 tbsp Lemon Zest

I topped mine with decorative sugar and a raspberry*

Prepare the Lemon Cups:

Cut the lemons in half widthwise. Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.

Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling.

Set the halved lemon cups onto a tray or plate so they are sitting upright and are stable.

Instruções

Make the Lemon Posset:

In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest (if using). Stir occasionally and bring to a gentle simmer.

Let it bubble lightly for 3 minutes, stirring frequently.

Remove the pan from heat and slowly whisk in the lemon juice. The mixture will begin to thicken naturally as you do this.

Fill and Chill:

Carefully pour the warm posset into the prepared lemon cups (or into small jars if not using the cups). It helps to add the lemon posset filling into a liquid measuring cup with a pour spout for easier transfer.

Let them cool at room temperature for about 30 minutes, then refrigerate for at least 2.5-3 hours or until fully set.

Before serving, you can garnish with sanding sugar and a berry if desired.