Lemon Posset

Steps

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1. 1
   Add heavy cream and sugar to a saucepan along with the lemon zest. Heat over medium heat until the mixture comes to a boil, ensuring the sugar dissolves completely.
   ▶ ≈0:45
2. 2
   Prepare the lemons by cutting them in half lengthwise. Using a sharp paring knife, carefully carve around the inside of each lemon half to remove the pulp without piercing through the skin.
   ▶ ≈1:24
3. 3
   Use a spoon to pop out the lemon pulp gently. To prevent the lemon halves from wobbling when filled, trim a thin slice from the bottom of each half so it sits flat.
   ▶ ≈1:56
4. 4
   Squeeze the lemon pulp to extract the juice using a citrus juicer or by hand. For this batch, you need about 6 tablespoons of lemon juice. Any extra can be frozen in ice cube trays for later use.
   ▶ ≈3:05
5. 5
   Let the boiled cream and sugar mixture continue to boil gently for about 5 minutes, then remove from heat and allow it to cool for about 10 minutes until it is warm but no longer hot.
   ▶ ≈3:46
6. 6
   Pour the lemon juice into the cooled cream mixture. The liquid will transform into a silky custard as it sets.
   ▶ ≈3:59
7. 7
   Fill the prepared lemon halves with the cream and lemon mixture. Transfer any remaining mixture into small ramekins or serving cups.
   ▶ ≈4:17
8. 8
   Transfer the filled lemon halves and ramekins to the refrigerator. Chill for at least 8 to 10 hours, though 24 hours is ideal for the best texture. Do not cover them.
   ▶ ≈4:33
9. 9
   Once set, the posset should have a velvet-like, silky texture. Serve chilled, optionally garnished with fresh mint and berries.
   ▶ ≈5:02