Lemon Possets
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.
- Whole lemons 5
- Lemon zest 1 tbsp
- Heavy cream 2 cups
- Cane sugar 1/2 cup
- Sea or Himalayan pink salt 1 pinch
- Freshly squeezed lemon juice 6 tbsp
- Vanilla Extract/Flavoring 1 tsp
- Fresh berries (for serving) As needed
1. Prepare Lemon Shells
Zest the lemons, then slice them in half lengthwise. Carefully juice them (a reamer works well) and use a spoon to scoop out remaining flesh to create clean shells.
2. Simmer Mixture
In a saucepan over medium heat, add heavy cream, sugar, salt, and 1 tbsp zest. Bring to a boil, then reduce to low and simmer for 5-6 minutes, stirring often to prevent burning.
3. Strain and Flavor
Strain the mixture through a fine mesh sieve into a bowl; discard zest. Whisk in the lemon juice and vanilla. The mixture should begin to thicken slightly.
4. Fill Shells
Arrange lemon halves on a platter and pour the posset mixture into each one. Pour any leftover mixture into small ramekins or bowls.
5. Chill and Set
Refrigerate for at least 3 hours until set, or up to overnight. This allows the texture to become perfectly decadent and creamy.