Lemon Posset
Lemon Posset
Ingredients
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 4 lemons, to yield 5 tablespoons of juice and 8 lemon halves for serving
- as needed dried lavender, for garnish (optional)
Instructions
- 1
Take 4 lemons and cut them in half lengthwise. Using a grapefruit knife or a spoon, carefully hollow out the flesh from each lemon half, creating 8 empty lemon "cups."
⏱️ 5 min
- 2
Squeeze all the juice out of the removed lemon flesh into a bowl or pot. Measure out 5 tablespoons of the squeezed lemon juice and set it aside.
⏱️ 5 min
- 3
In a pot, combine the 2 cups of heavy cream and 3/4 cup of granulated sugar. Bring the mixture to a gentle boil, stirring occasionally.
⏱️ 3 min
- 4
Allow the cream and sugar mixture to simmer for about 3 minutes. Remove the pot from the heat.
⏱️ 3 min
- 5
Pour the measured 5 tablespoons of lemon juice into the hot cream mixture, stirring to combine.
⏱️ 2 min
- 6
Carefully ladle or pour the mixture into the hollowed-out lemon halves. If you have extra mixture, you can pour it into small cups.
⏱️ 5 min
- 7
Refrigerate the filled lemon halves (or other containers) for about 5 hours, or until the posset is fully set.
⏱️ 300 min
- 8
(Optional) Before serving, garnish the lemon possets with a few dried lavender florets.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Posset
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 4 lemons, to yield 5 tablespoons of juice and 8 lemon halves for serving
- as needed dried lavender, for garnish (optional)
Instructions
- 1
Take 4 lemons and cut them in half lengthwise. Using a grapefruit knife or a spoon, carefully hollow out the flesh from each lemon half, creating 8 empty lemon "cups."
⏱️ 5 min - 2
Squeeze all the juice out of the removed lemon flesh into a bowl or pot. Measure out 5 tablespoons of the squeezed lemon juice and set it aside.
⏱️ 5 min - 3
In a pot, combine the 2 cups of heavy cream and 3/4 cup of granulated sugar. Bring the mixture to a gentle boil, stirring occasionally.
⏱️ 3 min - 4
Allow the cream and sugar mixture to simmer for about 3 minutes. Remove the pot from the heat.
⏱️ 3 min - 5
Pour the measured 5 tablespoons of lemon juice into the hot cream mixture, stirring to combine.
⏱️ 2 min - 6
Carefully ladle or pour the mixture into the hollowed-out lemon halves. If you have extra mixture, you can pour it into small cups.
⏱️ 5 min - 7
Refrigerate the filled lemon halves (or other containers) for about 5 hours, or until the posset is fully set.
⏱️ 300 min - 8
(Optional) Before serving, garnish the lemon possets with a few dried lavender florets.
⏱️ 1 min