Lemon possets in lemon boats - Breathe Magazine Australia
When you are lucky enough to have beautiful, leafy lemons, there is no nicer thing than halving them, scooping out the flesh (to squeeze) and filling them with
Ingredients
- 90 ml (generous 1/3 cup) lemon juice (I use 2 large lemons)
- 400 ml (generous 1½ cups) double (heavy) cream
- 90 g (½ cup minus 1 tablespoon) sugar
- 8 hollowed-out lemon halves, to serve
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