Skip to content
Menu
Lemon Posset
Dessert

Lemon Posset

3 h 20 minServes 6Nutri-Score D€
from @cafecouffee7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • double creamDairy600 ml
  • granulated sugarPantry180 g
  • lemons (2 zested, all 3 juiced)Produce3 pieces

per serving

Nutrition

352kcal

Carbs
32 g
Proteins
2 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Sieve
  • Citrus juicer
  • Mixing bowl
  • Ramekin ×6

step by step

Method

  1. Zest and hollow out the lemons

    • Zest two of the lemons.
    • Cut the lemons in half and scoop out the flesh, keeping the skins as bowls if you like.
    Step 1

  2. Juice the lemons

    • Juice the lemon flesh through a sieve to collect the juice.
    Step 2

  3. Heat the cream with sugar and zest

    • Heat the double cream with the sugar and lemon zest on a low heat, stirring, until it starts bubbling.
    Step 3

  4. Add the lemon juice

    • Take the pan off the heat.
    • Pour in the lemon juice and stir well.
    Step 4

  5. Strain and fill

    • Pour the mixture through a sieve to remove the lemon zest.
    • Pour into the hollowed lemon halves, glasses or ramekins.
    Step 5

  6. Chill until set

    • Refrigerate until set.
    Step 6
Get Mezze