Ingredients
3 lemons
1 ¾ cups heavy cream (400 ml)
¼ cup lemon juice
1 ½ tbsp lemon zest
1 teaspoon vanilla extract
¼ cup sugar (60 g)
For serving:
4 tbsp white sugar (for topping and brulee)
Tools
kitchen torch
Directions
Step 1
Cut the lemons in half and carefully remove the inner parts (aka pulp). You can keep the outer parts of the lemons to serve the lemon posset in it.
Step 2
Squeeze the juice from the pulps of the lemons and set it aside.
Step 3
Place the heavy cream, sugar, and lemon zest in a saucepan over medium heat.
Step 4
Stir everything together until bubbles appear and the sugar fully dissolves. Be careful not to bring it to a boil.
Step 5
Let the mixture cool for about 5 to 10 minutes. Stir in the lemon juice and vanilla extract, and mix well.
Step 6
Strain the mixture to remove any zest or lumps.
Step 7
Pour the smooth mixture into the lemon halves.
Step 8
Place in the fridge for at least one hour or overnight.
Step 9
Before serving, top the cream of each lemon with sugar. Use a kitchen torch to caramelize the sugar.
