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Lemon Possets in Lemon Shells
Dessert

Lemon Possets in Lemon Shells

3 u 30 minVoor 8Nutri-Score D€€
van @alessandrabrontsema13 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • lemons (halved lengthways, pulp scooped out and reserved)Groente en fruit8 stukken
  • heavy creamZuivel480 ml
  • granulated sugarVoorraadkast150 g
  • lemon zest (zest of 1 lemon)Groente en fruit1 stuk
  • lemon juice (freshly squeezed)Groente en fruit120 ml
  • granulated sugar (for the brûlée topping, optional)Voorraadkast40 g

per portie

Voedingswaarden

295kcal

Koolhydraten
25 g
Eiwitten
2 g
Vetten
21 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Steelpan
  • Garde
  • Muffinvorm
  • kitchen blow torch

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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