Lemon Caramel pudding - Linny at Home

2 cups whipping/heavy cream (16.82 oz or 476.8g)
⅓ cup sugar (2.35oz or 66.67g)
¼ cup lemon juice (2.15oz or 61g) 6-7
2 gelatin sheets (3g 0.11oz)
sugar for caramel topping

Put the lemons into a bowl with 2 tsp of salt and water. Soak for 5 minutes
Soak gelatin sheets in COLD water, set aside
Wash the lemons thoroughly with water and dump out the salt water
Cut the lemons lengthwise.
Cut a slit at the head and foot of the lemons. This will help to remove the lemon pulp from the outside peel. Remove any seeds as well.
Scoop out the lemon pulp into a bowl. Set the peels onto a tray
Once all the pulp have been taken out, use a muddler or a spoon to crush the pulp to extract the juices
Strain through a strainer and measure out ¼ cup
Add in Whipping/heavy cream into a pot and sugar. Turn the heat on medium
Heat the cream mixture for about 2-3 minutes, add in lemon juice.
Discard the water the gelatin sheet is soaking in and squeeze out any excess water.
Once the cream mixture starts to bubble, put in the gelatin sheet and turn the heat the low. Once the gelatin sheet is dissolved, remove from heat.
Pour the pudding mixture into individual lemon peel. It should feel 12-14 peel depending on how full you fill each peel
Put into the fridge to set for at least 2 hours, best overnight
Before serving, sprinkle some sugar on top and use a burner to melt the sugar on top. Put into fridge for 10 minutes, then serve!

If you get some extra pudding, just put into a ramekin and saran wrap it.