Lemon Possets
Makes 6 lemon halves
4 large lemons
Cut 3 in half and remove all of the flesh and pulp with a spoon
Zest and juice the last lemon
1 cup (240 milliliters) heaving whipping cream
¼ cup (50 grams) granulated sugar
1½ lemons, zested, plus more for garnish
3 tablespoons (45 grams) fresh lemon juice
1 teaspoon vanilla extract
In a large sauce pan, add the heavy cream, sugar, and lemon zest. Heat over medium-low heat, whisking constantly, until the sugar has completly dissolved and the cream is slightly thicker, about 3-5 minutes.
Remove the saucepan from the heat and pour in the lemon juice and vanilla extract. Continue whisking for 1 minute. The cream will thicken immediately after pouring in the lemon juice.
Strain the mixture through a fine mesh strainer. Let the cream cool for a few minutes.
Fill the empty lemon halves with the cream, but don’t fill it all the way to the edge or you risk the mixture spilling out when moving the lemon halves.
Let the lemons chill in the refrigerator for at least 2 hours, or overnight, until the cream has set.
Garnish with additional lemon zest overtop.
Enjoy!