Stuffed Lemons (also known as Lemon Pods or Lemon Possets). This zesty lemon cream is made from just a few ingredients, tastes wonderfully creamy and fresh, and looks absolutely stunning served in the lemon peel!
- 3 Lemons (zest of 1/2 and about 2 tablespoons of juice)
- 1 cup Heavy Cream (200g)
- 1/3 cup Sugar (70g)
- 1 teaspoon Vanilla Extract
Cut the lemons in half as shown in the video, scoop out the flesh, and squeeze the juice. Grate the zest from half a lemon.
Warm the cream, sugar, and lemon zest in a pan and let it gently simmer for 2-3 minutes.
Add lemon juice and vanilla extract, then let it simmer briefly until it slightly thickens, stirring occasionally.
Strain the mixture through a sieve, pour the liquid into the lemon peels, and let them set in the fridge for at least 2 hours until firm.
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