A dreamy, custard-like blend of fresh citrus, heavy cream, and elderflower syrup fills lemon halves in this sophisticated and sunny spin on a traditional British posset.
Lemon-Elderflower Posset
Serves: 12
Ingredients
- 6 small lemons, halved lengthwise
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 2½ tablespoons fresh lemon juice
- ½ tablespoon fresh lemon zest
- 1 tablespoon elderflower syrup
- Garnish: fresh lemon zest and fresh mint leaves
Instructions
- Using a small spoon, scoop out and discard lemon pulp from rind. Using a sharp knife, cut a small, thin piece from rounded side of lemon shell halves to help shells sit flat. Pat lemon shell halves dry and reserve for later use.
- In a medium saucepan, bring to a gentle boil together cream and sugar over medium-high heat. Stir constantly until sugar is fully incorporated. Cook for 3 minutes, stirring constantly, reducing heat as necessary to prevent cream mixture from boiling over. Remove from heat. Stir in lemon juice, lemon zest, and elderflower syrup.
- Divide mixture evenly among lemon shell halves, and cover and refrigerate until set, approximately 6 hours or up to overnight.
- Just before serving, garnish with lemon zest and mint, if desired.
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