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Lemon Possets in Lemon Shells
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Lemon Possets in Lemon Shells

3 h 30 minPara 8Nutri-Score D€€
de @alessandrabrontsema13 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • lemons (halved lengthways, pulp scooped out and reserved)Frutas y verduras8 piezas
  • heavy creamLácteos480 ml
  • granulated sugarDespensa150 g
  • lemon zest (zest of 1 lemon)Frutas y verduras1 pieza
  • lemon juice (freshly squeezed)Frutas y verduras120 ml
  • granulated sugar (for the brûlée topping, optional)Despensa40 g

por ración

Nutrición

295kcal

Carbohidratos
25 g
Proteínas
2 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Varillas
  • Molde para magdalenas
  • kitchen blow torch

paso a paso

Preparación

  1. Prepare the lemon shells

    • Halve the lemons lengthways and scoop out the pulp, keeping the shells intact.
    • Juice the reserved pulp to obtain the lemon juice.
    Paso 1

  2. Boil the cream and sugar

    • Bring the cream and sugar to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves.
    • Reduce the heat to medium and boil, stirring constantly and adjusting the heat to prevent it boiling over.
    Paso 2

  3. Add the lemon

    • Remove the saucepan from the heat.
    • Stir in the lemon juice and zest.
    • Let the mixture sit to cool slightly.
    Paso 3

  4. Fill and chill

    • Pour the mixture into the hollowed lemon halves.
    • Set them on a cutting board or in a muffin pan.
    • Refrigerate until set.
    Paso 4

  5. Optional brûlée topping

    • Sprinkle a thin, even layer of sugar over the top of each posset.
    • Caramelize the sugar with a kitchen blow torch.
    • Serve immediately.
    Paso 5
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