LEMON POSSET IN LEMON CUPS

Directions

Lemon Cups:

1. Slice lemons in half. With a spoon or knife, carefully scoop out pulp and juice without tearing peel.

2. Extract and strain juice from lemon pulp. Set aside 6 tbsp for posset.

3. Arrange lemon cup halves upright on a tray to keep them stable while filling and chilling.

Lemon Posset:

1. In a medium saucepan, combine heavy cream, sugar and lemon zest over medium heat. Stir frequently and bring to a gentle simmer, do not let it boil. 2. Allow mixture to simmer gently for about 3 minutes, stirring often.

3. Remove from heat and let cool for 1-2 minutes.

4. Add a splash of Vainilla Molina, then gradually whisk in 6 tbsp lemon juice. The mixture will start to thicken as acid reacts with cream.

5. Carefully pour warm mixture into prepared lemon cups.

6. Let filled lemon cups cool at room temp for about 30 minutes.

7. Transfer to refrigerator and chill for at least 3 hours, or until fully set.

8. Before serving, top with berries or lemon zest for a finishing touch (optional).