1.3M likes, 7976 comments. “Replying to @Kelly Campbell lemon possets, brûléed 🍋 no eggs, no baking, only 3-4 ingredients Recipe for 3 reg/large sized lemons. Double the recipe for extra-large lemons Follow on IG story highlights for step-by-step tips 🙏🏼 Ingredients ✨1 cup (240 ml) heavy whipping cream ✨1/4 cup (50g) granulated sugar + more for brûlée - 60g if you prefer more sweet than tart ✨1-1½ lemons, zested ✨3 tbsp (45g) lemon juice ✨1 tsp vanilla extract (optional) Instructions 1. Zest lemon(s) and set aside. 2. Slice lemons into halves. Scoop out the flesh with a spoon. Squeeze out lemon juice using a sieve. 3. In a large sauce pan, combine heavy cream, sugar, and lemon zest. Stir constantly on med-low heat until sugar has dissolved and cream thickens slightly, about 3-5 mins. Color will turn a faint yellow. 4. Turn off heat. Pour in lemon juice and vanilla. Cream will thicken more immediately. 5. Strain mixture through a clean sieve to remove zest. Let cream cool for a few mins. 6. Fill hollowed lemons evenly. Chill in fridge for 1-2 hrs min, or overnight. 7. Once cream is set, enjoy as is, or sprinkle even layer of sugar and brûlée with a blowtorch.”
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