Recipe
serves 8
4 organic lemons (to use as cups)
6 dl of heavy whipping cream
150 ml of cane sugar (+more cane sugar for torching)
5 tbsp of lemon juice
1 tsp of vanilla extract
Slice the lemons in half (lengthwise so that the lemon cups have a steady base) and, using a small knife, carefully cut around the flesh to loosen it. Scoop out the insides with a spoon, being sure not to tear the peel. Pat the empty lemon shells dry and place them on a tray or plate that will fit easily in your refrigerator.
In a saucepan, combine the heavy whipping cream, vanilla extract, and sugar. Heat over medium heat, stirring constantly. Once the mixture begins to gently boil, reduce the heat slightly and let it simmer for about 5 minutes, continuing to stir.
Remove the saucepan from the heat and stir in freshly squeezed lemon juice. Let the mixture rest and cool for 15 minutes.
Once slightly cooled, pour the posset mixture into the prepared lemon halves. Cover the tray with plastic wrap and refrigerate for at least 2–3 hours, or overnight, until set.
Before serving, sprinkle a generous layer of cane sugar over each posset and use a kitchen torch to caramelize the tops, creating a delicate brûlée crust.
Serve chilled and enjoy this refreshing, citrusy dessert!
