The perfect balance of sweet and citrusy flavors, this easy and simple lemon posset will bring you a taste of summertime.
Full recipe: www.cozymeal.c...
Ingredients
Servings: 6
2 cups heavy cream (at least 35% fat)
¾ cup granulated sugar
1 tablespoon lemon zest, finely grated
1 pinch sea salt, optional
6 tablespoons freshly squeezed lemon juice
½ teaspoon vanilla extract, optional
4 whole lemons, see notes 1
raspberries, for garnish
mint leaves, for garnish
Directions 7 Steps | 160 Minutes
Instructions:
Step 1
Prepare the posset. In a medium saucepan, combine the heavy cream, granulated sugar, lemon zest and sea salt, if using. Turn the heat to medium and continuously stir until the mixture comes to a boil.
Step 2
Lower the heat to low to bring the mixture to a simmer. Simmer for at least 5 minutes, until the mixture is slightly thickened.
Step 3
Remove the pan from heat and add the freshly squeezed lemon juice and the vanilla extract, if using. Let the mixture cool until a skin forms, about 20 minutes.
Step 4
While the custard is cooling, prepare the lemon rinds. Divide the lemons in half, lengthwise. Carefully remove the pulp and the membrane until only the pith and skin remain. Discard or reserve the pulp for future use.
Step 5
Strain the custard through a fine mesh sieve.
Step 6
Divide the mixture into the prepared lemon halves. Refrigerate the lemon posset until completely set, about 2-3 hours. (See notes 2.)
Step 7
Garnish the lemon posset with fresh raspberries and mint leaves, if desired. Serve and enjoy!
Notes:
1. If you’re using ramekins, whole lemons are not required, skip step four in the instructions.
2. If there is extra lemon posset left over after filling the lemon halves, small dishes such as a ramekin can be used to set the extra lemon possets.
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