Creamy Lemon Possets
Equipment
- cooking torch if wanting to brulee the possets
Ingredients
- 4 large lemons cut in half lengthwise
- 2 cups heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
- Run a paring knife along the edge of the lemons then scoop out the flesh from the rind. Place flesh in a strainer and strain lemon juice from lemons into a bowl.
- In a small saucepan, add heavy cream and sugar. Stir to combine. Bring to a simmer on stove over medium heat. Let simmer 3-5 min.
- Remove from heat and add 6 tbsp of freshly strained lemon juice, vanilla extract and (optional) lemon zest.
- Pour into lemon rind shells.
- Let set in fridge for at least 4 hours.
- Serve as is, or dust with sugar and brulee with cooking torch.
