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Lemon Possets in Lemon Shells
Dessert

Lemon Possets in Lemon Shells

3 h 30 minServes 8Nutri-Score D€€
from @alessandrabrontsema12 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • lemons (halved lengthways, pulp scooped out and reserved)Produce8 pieces
  • heavy creamDairy480 ml
  • granulated sugarPantry150 g
  • lemon zest (zest of 1 lemon)Produce1 piece
  • lemon juice (freshly squeezed)Produce120 ml
  • granulated sugar (for the brûlée topping, optional)Pantry40 g

per serving

Nutrition

295kcal

Carbs
25 g
Proteins
2 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Whisk
  • Muffin pan
  • kitchen blow torch

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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