Skip to content
Menu
Lemon Possets in Lemon Shells
Dessert

Lemon Possets in Lemon Shells

3 h 30Pour 8Nutri-Score D€€
par @alessandrabrontsema13 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • lemons (halved lengthways, pulp scooped out and reserved)Fruits et légumes8 morceaux
  • heavy creamProduits laitiers480 ml
  • granulated sugarÉpicerie150 g
  • lemon zest (zest of 1 lemon)Fruits et légumes1 morceau
  • lemon juice (freshly squeezed)Fruits et légumes120 ml
  • granulated sugar (for the brûlée topping, optional)Épicerie40 g

par portion

Nutrition

295kcal

Glucides
25 g
Protéines
2 g
Lipides
21 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Fouet
  • Moule à muffins
  • kitchen blow torch

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
Obtenir Mezze