Empty My Fridge
Zesty & Creamy Lemon Posset
Ingredients
- Lemon5
- Heavy cream2 cups
- Vanilla¼ tsp
- Sugar½ cups
Instructions
- Zest one lemon, about 2 tablespoons of zest, and set it aside.
- Cut all five lemons in half lengthwise. Scoop out the flesh with a spoon, keeping the skins as cups.
- Juice the flesh to get ⅓ cup plus 2 tablespoons of juice. Strain it to remove the seeds.
- Put the zest and ½ cup of sugar in a pot and rub together with your fingers. Add the cream and heat over medium-low, stirring often, until the sugar dissolves and small bubbles form. Remove from the heat, stir in the lemon juice and vanilla, and let cool for about 30 minutes. Strain out the solids.
- Fill each lemon skin with the posset mixture. Refrigerate until set, at least 4 hours or up to overnight.
- Just before serving, sprinkle the remaining 10 tablespoons of sugar evenly over the tops. Torch on medium heat for about 15 seconds, until the sugar caramelises and hardens, then serve immediately.
Summarized from Tasty's video. Watch it for the details.
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