Lemon Posset Cups
Lemon Posset Cups
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
British
Servings
8 lemon possets
Prep Time
30 minutes
Cook Time
3 hours
Silky, bright lemon posset finished with a drizzle of extra virgin olive oil and fresh mint. A simple dessert where rich cream, vibrant citrus, and peppery olive oil come together in perfect harmony.
Ingredients
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4 large lemons
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2 cups heavy whipping cream
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½ cup granulated sugar
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1 tbsp lemon zest
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6 tbsp fresh lemon juice
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Drizzle of lemon extra virgin olive oil
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fresh mint
Garnish
Directions
Directions:
1. Cut lemons in half and scoop out the insides, reserving 6 tbsp of juice. Set lemon shells aside.
2. In a saucepan, combine heavy cream, sugar, and lemon zest. Bring to a gentle simmer and cook for 3 minutes, stirring frequently.
3. Remove from heat and let cool for 1–2 minutes.
4. Slowly whisk in the lemon juice until combined.
5. Pour into the lemon shells.
6. Refrigerate for 3 hours, or until set.
Garnish with fresh mint and a drizzle of lemon EVOO
Tips:
A muffin tin is the easiest way to keep the lemon shells perfectly upright in the fridge
Make-ahead: The possets can be made up to 2 days in advance. Once fully set, cover loosely with plastic wrap.
Optional garish: raspberries & blueberries
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