Lemon Posset Shells

Method

1. 1 Wash and halve the lemons. Using a small sharp knife, cut around the inside edge of each lemon half, keeping the blade close to the pith to preserve the shell. Use a spoon to loosen and scoop out the flesh in sections, working carefully around the edges to avoid puncturing the base. Once all the flesh is removed, run your finger around the inside of the shell to check for any remaining membrane or seeds before setting aside.
2. 2 Roughly chop the flesh and place it in a sieve over a bowl. Squeeze to extract the juice. Measure out 30ml and set the rest aside for another recipe.
3. 3 In a small pan over a low heat, combine the oat double cream and sugar. Cook for 3-5 minutes, stirring often, until the mixture is bubbling. Turn off the heat and add the 30ml of lemon juice. Stir well to combine. This step is what ensures the posset sets.
4. 4 Add the lemony cream mixture, silken tofu, lemon zest, and vanilla extract to a blender and blend until completely smooth.
5. 5 Pour the mixture into the lemon shells. You should have enough for 14 shells, though this will vary depending on lemon size. Alternatively, pour into small dessert jars.
6. 6 Leave to cool completely at room temperature, then transfer to the fridge to set overnight.
7. 7 Serve chilled the next day, decorated with fresh mint leaves.