desserts
33% whipping cream
Lemon posset
Ingredients
Method of preparation
- Cut the lemons in half and scoop out the pulp with a spoon.
- Mix the cream and sugar, then add the zest of 1 lemon.
- Bring the cream, sugar, and zest to a boil over medium heat, stirring until the sugar is completely dissolved.
- Reduce the heat to medium and simmer for 3 minutes, stirring constantly to prevent the mixture from boiling over. Remove from heat once bubbles appear.
- Add lemon juice (0.5–1 cup or 200 ml), stir, and let cool for about 5 minutes.
- Pour the mixture into the lemons, cut in half.
- Refrigerate for 2–3 hours.
- You can make a caramelized topping: sprinkle a spoonful of sugar in an even layer. Melt with a blowtorch.
Similar recipes
