Lemon posset

If posset does not set after 2 hours ( unlikely if you used heavy cream and followed instructions) you can rescue it by transferring it back to a saucepan, adding a tbsp of lemon juice and boiling for 2 mins, then chill again for 2 hours.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If you want to serve posset in lemon shells, cut lemons in half, run a paying knife around edges and pull flesh out. Press lemon flesh through a fine mesh sieve until you have 1/2 cup lemon juice. Combine cream and sugar in saucepan and bring to a boil over medium heat stirring constantly. Boil for 5 mins sitting frequently. Keep a close watch so it doesn't boil over. Remove pan from heat and stir in the vanilla and juice. Cool for 15 mns. Stir again and spoon into lemon cups or ramekins. Refrigerate at least 2 hours. Garnish with berries if desired. Can keep, covered with plastic wrap. Be advised posset will start to separate after a few days.