Lemon Posset

 

• 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

1. Place the cream, sugar, and lemon zest in a saucepan. Heat over medium high heat.
2. 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.
3. Whisk in the lemon juice.
4. Let the mixture cool for 10 minutes, then strain into a liquid measuring cup for ease of pouring into the serving vessel.
5. Hollow out and fill lemon halves if using as a vessel.
6. Cool completely at room temperature.
7. Refrigerate for at least 1 hour or for up to 3 days.

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