Lemon Possets

Ingredients

Ingredients

• 6 large lemons
• 2 cups heavy cream
• ⅔ cups sugar
• Pinch fine salt
• fresh mint

Instructions

1. Halve 5 of the lemons lengthwise. Working over a fine-mesh sieve set in a bowl, scoop out the pulp from each half with a spoon (you can use a knife to help cut around the edges first) and press it through the sieve to extract the juice. Measure out ⅓ cup juice for the possets; save any extra for another use. Set the hollow lemon shells cut‑side up on a tray, or nestle them in a muffin tin so they do not tip in the fridge. Zest the remaining lemon.
2. In a medium saucepan, combine the heavy cream, sugar, 1 tablespoon lemon zest and salt. Bring to a gentle boil over medium heat, stirring just until the sugar dissolves. Let it simmer undisturbed for 3 minutes to thicken slightly and concentrate the flavor.
3. Remove from the heat and pour the cream mixture through a fine‑mesh sieve into a heatproof measuring cup or pitcher, leaving the zest behind. Whisk in the lemon juice until fully combined. The mixture will thicken slightly as the acid is incorporated.
4. Pour the posset mixture into the lemon shells while it is still warm — not bubbling hot, but not cooled either. Slide the whole tray into the refrigerator and chill uncovered for at least 4 hours, or until fully set.