- 600 ml heavy whipping cream
- 200 grams sugar
- 2 Tablespoons lemon zest, approximately 2 lemons
- 75 ml fresh squeezed lemon juice
- 1 teaspoon vanilla extract, optional
INSTRUCTIONS
- Place the cream, sugar, and lemon zest in a saucepan. Heat over medium high heat.
- Stir in the sugar to be dissolved in the cream. When bubbles start to appear on top of the heavy cream, remove from the heat. Be careful not to boil.
- Whisk in the lemon juice.
- Let the mixture cool for 10 minutes, then strain into a liquid measuring cup for ease of pouring into the serving vessel.
- Hollow out and fill lemon halves if using as a vessel.
- Cool completely at room temperature.
- Refrigerate for at least 1 hour or for up to 3 days.
https://www.thechoppingblock.com/blog/lemon-posset-newest-internet-fad
