It might not exactly be a pudding or a panna cotta, but lemon posset is just as easy and deliciously creamy as both. And, thanks to the ingenious hack of using the lemon halves as serving vessels, it’s yet another way we love minimizing wasted food at home.
Get the recipe for lemon posset:
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Lemon Posset
Ingredients
Scale
- 3 large lemons
- 1 cup heavy cream
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- ½ tablespoon lemon zest
- 2½ tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Grate ½ tablespoon of zest from one lemon. Slice remaining lemons in half lengthwise, then with a spoon remove the entirety of the inside of the lemon and juice it through a fine-mesh sieve. Measure out 2½ tablespoons of lemon juice and save the rest of future use.
- In a small saucepan, bring heavy cream, sugar, salt, and lemon zest to a gentle simmer over medium-low heat. Continue to simmer, whisking occasionally for about 5 minutes. Whisk in lemon juice and vanilla extract, then strain mixture through a fine-mesh sieve.
- Evenly divide mixture into the lemon halves. Cover with plastic wrap and refrigerate for at least 4 hours. Let sit at room temperature for 5 to 10 minutes before serving.
Comments (2)
This place charged me 50$ for a grocery order when I only signed up.
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