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Lemon poset

Lemon Posset

5
(2)
  • 2 Serves
  • 20 minutes
  • 5 minutes

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Ingredients

1 large lemon
150g pure cream
50g caster sugar
½ tsp vanilla paste
Lemon thyme
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Cut lemon in half, lengthwise. Gently remove all the flesh from the halves and reserve. Place the lemon shells into a cupcake tray and set aside.
  2. Using the reserved lemon flesh, juice and strain to get ¼ cup (60ml) of lemon juice.
  3. Heat the cream, sugar and vanilla over medium heat, stirring continuously. Bring to a boil, turn down to a simmer and cook for 10-12 minutes until reduced.
  4. Take it off the heat and let it sit for 2-3 minutes before adding the lemon juice very slowly all the while stirring the cream. Pour the lemon cream into the lemon halves and refrigerate for 4 hours or until set.

Top Tips

Serve with raspberries

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