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
  1. 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.
  2. 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.
  3. Divide mixture evenly among lemon shell halves, and cover and refrigerate until set, approximately 6 hours or up to overnight.
  4. Just before serving, garnish with lemon zest and mint, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-elderflower-posset/