The Best Way To Elevate Your Lemon Posset Presentation Is Also The Simplest
A British classic, lemon posset is zingy, creamy, super-easy to prepare in advance of dinner parties, and looks deceptively impressive when served in tall glasses or pretty bowls. However, there's another way to elevate your lemon posset presentation that doesn't require opening up your glassware cupboard or spending extra money on fancy ramekins: Hollow out the model-worthy lemons you'll be using in the recipe anyway to make the cutest little serving bowls for your dainty but tangy custard.
Serving the posset in the very lemons you've used to make dessert is a great idea because it signals the flavors in the sweet dish to other diners. There's also something enchanting about enjoying a yummy set pudding from its natural source. The truth is, that sometimes a pared-back, simple presentation makes a bigger impact than fussy crockery and fiddly garnishes. Plus, after the party you can simply discard the lemon peels or sling them on the composting pile in the garden, simultaneously reducing the washing up and nourishing the earth!
How to serve your lemon posset in a freshly halved lemon
Seeing as you'll be serving your lemon posset in the lemon peel itself, be sure to select a flawless piece of citrus that has beautifully-yellow skin to score top marks for presentation. The size of the lemons matter too; larger lemons have a bigger cavity inside to hold more posset once hollowed out. Aim for hefty lemons with plenty of juice (there are many types of lemons — we recommend the Yem Ben variety) that still have some of their leaves on to guarantee a truly elegant-looking result.
Wash the lemons well under a running faucet or in a bowl of cold water to remove any grit on the surface. Remember the lemon peels will act as mini serving bowls, so don't extract the juice using a citrus juicer as this will soften their shape and could even tear the peel. Instead, halve the lemons lengthways and scoop out the flesh with a small spoon (taking care not to damage the skins) to create boat-shaped dishes. Leave the green leaves intact too to lend your presentation some gorgeous greenery. Then chop and press the flesh through a sieve to extract as much juice as possible before setting aside.
To make your lemon posset, bring some heavy cream, sugar, and lemon zest to a simmer before adding in the lemon juice (here's a superb lemon posset recipe with all the details to get you started). Finally, press the creamy, lemony mixture through a sieve again to separate out any lemon zest and pour it into the halved lemons. Once the mixture is set and cool, place them in the fridge to firm up further, and enjoy these adorably charming citrus custards under the sunshine.