- Cook Time
- Prep Time
- 2/3 cup sugar
- Finely grated peel of 5 to 6 large lemons (1/3 cup)
- 2 cups half-and-half
- 1 tablespoon unflavored powdered gelatin (from two 1/4-ounce packets)
- 2 cups heavy cream, chilled
- 1/2 cup fresh pomegranate seeds, for garnish
In a saucepan, mash the sugar, lemon peel and 1/4 cup water with a wooden spoon for a minute or so. Add the half-and-half and bring to a simmer over medium-low heat for about 5 minutes. Remove from the heat, cover and let steep for 20 minutes.
Lightly oil eight 4-ounce custard cups or ramekins and place on a tray. In a small bowl, sprinkle the gelatin over 1/2 cup water and let soften for 5 minutes. Whisk the softened gelatin into the hot lemon cream until completely dissolved. Stir in the heavy cream.
Strain the mixture into a large liquid measure or pitcher, pressing firmly on the solids; discard the solids. Pour the lemon cream into the custard cups, cover and refrigerate until set, about 5 hours.
To serve, loosen the custards from the cups with a small knife and invert onto dessert plates. Sprinkle with the pomegranate seeds.