Directions
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Begin by grating ½ tablespoon of zest from one lemon. This fragrant zest is key to imparting that tremendous lemony flavor in your posset, so be sure to get it right.
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Slice the remaining lemons in half lengthwise. Using a spoon, carefully remove the insides of the lemons and juice them through a fine-mesh sieve. This helps separate the pulp and seeds from the juice, ensuring a smooth consistency.
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Measure out 2½ tablespoons of the freshly extracted lemon juice. Save any excess juice for future delightful lemonade or other recipes.
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In a small saucepan over medium-low heat, bring the heavy cream, sugar, kosher salt, and the grated lemon zest to a gentle simmer. Stir occasionally to prevent scorching. Continue to simmer for about 5 minutes, allowing the flavors to meld beautifully.
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Once the mixture is well combined, whisk in the measured lemon juice and vanilla extract. This tremendous addition of flavors elevates your posset, creating a luscious creaminess.
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Strain the mixture through a fine-mesh sieve into a bowl, discarding any solids from the zest. This ensures your Lemon Posset is velvety smooth.
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Now it’s time to divide the lemon cream mixture evenly into the halved lemon shells. This unique presentation not only looks stunning but also adds a burst of vibrancy to your table.
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Cover each filled lemon with plastic wrap and place them in the refrigerator. Allow them to chill for at least 4 hours. This cooling time is essential to achieve the perfect set.
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Before serving, let the possets sit at room temperature for 5 to 10 minutes. This slight warming enhances the flavors and makes for a delightful experience.
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