Lemon Posset
  1. Halve 4 lemons lengthwise. Remove pulp with a spoon (a small paring knife can help to get it started) and set aside.

  2. Combine heavy cream and sugar in a small pot over low heat. Simmer just until sugar is dissolved, 2 to 3 minutes. Stir in lemon juice.

  3. Pour cream mixture into the empty lemon halves. Refrigerate until set, 2 to 3 hours.

  4. Garnish lemon possets with 1 raspberry or a few blueberries and a mint leaf. Serve cold.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇬🇧British

Occasions🎉Celebration🍽️Dinner Party

Season🔁Year-round

DifficultyEasy ⏰ 15m

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