We do a lot of casual entertaining and are always on the lookout for fun creative ideas. Since it is also summer, we also like to keep our meals light with a lot of vibrant colors.
This British classic custard called posset is typically served in ramekins with berries, or alongside shortbread cookies. We ditched the ramekins and used bright yellow lemons, which were halved and hallowed, and filled with the creamy custard.
These can be served alone (with a few colorful berries) for a small bite dessert or can be served alongside something grander to make a statement.
Easy Lemon Posset
3 yellow lemons, halved, and hallowed out (pulp removed)
8-ounces heavy cream
1/3 cup sugar
1 ounce fresh lemon juice
Zest of one lemon
1 teaspoon vanilla
In a saucepan, add heavy cream, sugar, and lemon zest. Bring to a simmer for 3-4 minutes. Remove the pan from heat, and add the lemon juice, vanilla and stir.
Run the mixture through a strainer to remove the lemon zest.
Let cool for 10-15 minutes. Fill your hallowed out lemons. Place in the refrigerator for 1-2 hours, or until set.