Lemon Posset

Made this at the same dinner party where I made the butternut squash risotto. It was pretty easy and fun and cute but I did curdle the milk a little while scooping out the lemons and not watching the boiling creme sugar mixture. The only thing id do differently is put a little lemon wedge and/or a piece of mint

Also you can make it in regular bowls or ramekins but that would be insane.

Ingredients

Instructions

1. Place the cream and sugar in a saucepan. Heat over medium heat, stirring in order for the sugar to be dissolved. When fine bubbles appear on top of the heavy cream, remove from the heat.
2. Add lemon zest and lemon juice.
3. Stir.
4. Let the mixture cool for 10 minutes, then strain into cups (lemon shells).
5. It makes about 12 lemon shells or 6 sups/ramekins. (or more)
6. Cool completely at room temperature.
7. You may cover with plastic wrap.
8. Refrigerate for at least 1 hour or for up to 3 days.