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Lemon Possets in Lemon Shells
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Lemon Possets in Lemon Shells

3 godz. 30 minPorcje: 8Nutri-Score D€€
od @alessandrabrontsema13 importówugotowano 0 razy
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Składniki

8 osób
  • lemons (halved lengthways, pulp scooped out and reserved)Warzywa i owoce8 kawałki
  • heavy creamNabiał480 ml
  • granulated sugarSpiżarnia150 g
  • lemon zest (zest of 1 lemon)Warzywa i owoce1 kawałek
  • lemon juice (freshly squeezed)Warzywa i owoce120 ml
  • granulated sugar (for the brûlée topping, optional)Spiżarnia40 g

na porcję

Wartości odżywcze

295kcal

Węglowodany
25 g
Białko
2 g
Tłuszcz
21 g
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Przybory

  • Rondel
  • Trzepaczka
  • Forma do muffinek
  • kitchen blow torch

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5
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