Lemon Possets In Lemon Boats From Leticia Clark
When you are lucky enough to have beautiful, leafy lemons, there is no nicer thing than halving them, scooping out the flesh (to squeeze), and filling them with lemon posset. The flavor of the rind perfumes the posset and provides a perfect picturesque vessel. You will need to scoop out four whole lemons, to create the “boats” this is served in, but you only use the juice of two, so the pulp from the others can be used in another recipe.
Photo by Charlotte Bland
INGREDIENTS
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Makes 8 servings
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190 milliliters (3 fluid ounces /generous â…“ cup) lemon juice
400 milliliters (14 fluid ounces/generous 1½ cups) double (heavy) cream
90 grams (3 ounces/½ cup minus 1 tablespoon) sugar
8 hollowed-out lemon halves, to serve
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METHOD
Combine the cream and sugar in a saucepan and bring to a low boil. Stir gently (the cream will expand a lot) and continue to cook for a minute or two, making sure the sugar has dissolved.
Remove from the heat, and allow to cool for a few minutes. Add the lemon juice to the cream mixture, then decant into your lemon boats.
Chill in the refrigerator for at least 2 hours, or overnight.
NOTE: The boats need to be on a flat surface so the liquid doesn’t spill.
From For the Love of Lemons by Letitia Clark. Reprinted by permission of Quadrille, a division of Penguin Random House.
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