Lemon Possets in Lemon Boats
15m
prep time
135m
total time
Easy
level
3
ingredients
When you are lucky enough to have beautiful, leafy lemons, there is no nicer thing than halving them, scooping out the flesh (to squeeze) and filling them with lemon posset. The flavour of the rind perfumes the posset and provides a perfect picturesque vessel. You will need to scoop out four whole lemons, to create the ‘boats’ this is served in, but you only use the juice of two, so the pulp from the others can be used in another recipe.
Method
Based on 8 servings, adjust as needed.
Step 1
Scoop out the flesh from four whole lemons, to create the ‘boats’ this is served in (if cooking 8 poritons), but you only use the juice of two or 90mls, so the pulp from the others can be used in another recipe. Cut a slither off of the bottom of each uncut side of the lemon to create a flat surface and prevent them from falling over once filled.
Step 2
Combine the cream and sugar in a saucepan and bring to a low boil. Stir gently (the cream will expand a lot) and continue to cook for a minute or two, making sure the sugar has dissolved.
Step 3
Remove from the heat, and allow to cool for a few minutes. Add the lemon juice to the cream mixture, then decant into your lemon boats. (Note: the boats need to be on a flat surface so the liquid doesn’t spill.) Chill in the refrigerator for at least 2 hours, or overnight.
- Ingredients
- Based on 8 servings
-
4 Lemons, flesh removed and hollowed out 4 x Sainsbury's Lemons -
90g Sugar 1 x Sainsbury's White Caster Sugar 1kg -
400ml Double Cream 1 x Sainsbury's Double Cream 600ml
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