Lemon Possets
Total Time: 03h 30m
Hands-on Time: 00h 30m
Makes: 10 servings
These lemon possets look so impressive, but only require a few hands-on steps and ingredients! A decadent, creamy, lemon-kissed filling is served in halved lemon shells for a surprising, perfect-for-spring presentation, made extra-pretty garnished with fresh berries. Try these as a make-ahead dessert for Easter, Mother’s Day, or any entertaining occasion.
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Ingredients
- 5 whole lemons
- 1 tablespoon lemon zest, plus more for garnish
- 2 cups heavy cream
- 1/2 cup cane sugar
- 1 pinch sea or Himalayan pink salt
- 6 tablespoons (3 ounces) freshly squeezed lemon juice
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract or Non-Alcoholic Vanilla Flavoring
- For serving: fresh red raspberries or blueberries, additional lemon zest
Directions
- To prepare lemons for serving, start by zesting the amount you need for this recipe, then slice lemons in half lengthwise.
- Carefully juice lemon halves. (A reamer works well for this.) Use a spoon to scoop out any remaining flesh. Reserve any leftover juice and flesh for another use.
- Into a saucepan over medium heat, add heavy cream, sugar, salt, and the 1 tablespoon lemon zest. Bring to a boil, then reduce heat to low and simmer for 5 to 6 minutes, stirring often to prevent burning. (Note: if the heat is too high, it can boil over very quickly, so keep a close eye on it.)
- Strain mixture through a fine mesh sieve and discard zest. Whisk in lemon juice and vanilla. Mixture should thicken slightly.
- On a plate or platter, arrange lemon halves and pour some posset mixture into each one. If you have leftover mixture, pour it into small ramekins or bowls.
- Refrigerate for at least 3 hours, until set, or up to overnight. Garnish with fresh berries before serving.
