Lemon Posset

Ingredients:

• 6 lemons, halved long ways with pulp scooped out

• 16 oz heavy cream

• 2/3 cup granulated sugar

• 1/3 cup lemon juice (freshly squeezed)

Method:

To a saucepan, add heavy cream and sugar. Heat over medium-low heat until it boils. Boil for 5 minutes, making sure it does not boil over.

Remove from the heat and pour in the lemon juice, give it a stir. Allow to cool for 15 minutes and then pour through a fine mesh sieve. Pour the lemon and cream mixture into the halved lemons, making sure to fill them just below the edges to avoid spillage. Place in them in the fridge to chill, at least 4 hours.

To brulee them, add a teaspoon of sugar to the top in an even layer. With a kitchen blow torch, caramelize the top. You can also serve them with whipped cream.