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Desserts
Lemon Posset
A delicate and refreshing creamy dessert with a bright citrus tang, made with just three ingredients.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut 2 lemons in half and scoop out the flesh. For convenience, squeeze out the juice by hand first, then remove the remaining pulp. Blend the pulp and measure out 40 ml of lemon juice.
2
Heat the heavy cream with sugar until it just begins to simmer, add the zest of half of a third lemon, and stir.
3
Pour in the lemon juice—the cream will thicken and turn into a custard—and whisk quickly.
4
Strain the cream mixture through a sieve and pour it into the lemon halves.
5
Chill in the refrigerator for at least 2 hours, preferably overnight.
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