Lemon Possets in Lemon Shells
A refreshing dessert of creamy lemon possets served in hollowed-out lemon shells, perfect for any occasion.
Ingredients
For the Posset
- 1 cup Heavy cream
- 1/3 cup Granulated sugar
- 3 tablespoons Lemon juice (from the 3 lemons) Use fresh lemon juice for the best flavor.
- 1/2 tablespoon Lemon zest
- 1 pinch Salt
For the Lemon Shells
- 2 large lemons Use for shelling.
Instructions
Preparation of Lemon Shells
- Slice the lemons in half and gently scoop out the flesh, leaving the rind intact.
- Rinse the empty lemon halves to remove any pulp residue and pat them dry.
Creating the Posset Mixture
- In a saucepan, combine the heavy cream, granulated sugar, pinch of salt, lemon juice, and lemon zest.
- Gently heat the mixture over medium-low heat, stirring continuously until the sugar dissolves and the cream begins to steam.
- Remove from heat and let it sit for 10-15 minutes to thicken.
Filling the Lemon Shells
- Carefully pour the posset mixture into the prepared lemon shells.
- Refrigerate for at least two hours, or until set.
Serving
- Serve the lemon possets in their shells, garnished with additional lemon zest or fresh berries.
Notes
Use fresh lemon juice for the best flavor. Adjust sugar levels to your taste. These possets can be served at various events, adding elegance to your dessert table.