Lemon Posset in Lemon Shells
This elegant dessert combines the rich creaminess of posset with the zesty brightness of fresh lemons, served in their own shell for a charming presentation.
Ingredients
For the Posset
- 2 cups Heavy cream Gives posset its rich, silky texture.
- 1/2 cup Granulated sugar Sweetness and structure.
- 1/2 cup Fresh lemons juice Fresh juice is non-negotiable for reliable setting.
- 1 pinch Salt Optional, enhances flavor.
For the Lemon Shells
- 2 whole Fresh lemons Halved to use as serving shells.
Instructions
Preparation
- Slice lemons in half lengthwise and scoop out the pulp into a bowl.
- Strain the juice to remove seeds and bits.
- Nestle lemon halves in a muffin tin to hold them upright.
Cooking
- Combine heavy cream and sugar in a saucepan over medium heat until sugar dissolves.
- Bring to a gentle boil, then lower the heat and let simmer for about 3 minutes while stirring often.
- Remove from heat and stir in lemon juice and optional salt.
- Pour the posset mixture into the lemon shells.
Chilling
- Chill in the refrigerator for at least 4 hours, preferably overnight.
Notes
This dessert can be prepared ahead of time and kept in the fridge for up to 2 days. Consider topping each posset with fresh berries or crushed cookies before serving.