Lemon Possets
with fresh mint (4 servings)
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Ga deze week aan de slag met lemmon possets: een vrolijk citroen-roomdessert dat je serveert in de schil van de citroen.
Tags:
Recipe
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
4 piece
Lemon
400 milliliters
Heavy cream
(Contains Milk)
110 g
Granulated sugar
(May be present Gluten)
10 g
Fresh mint
(May be present Celery)
Nutrition Values
Energy (kJ)3612 kJ
Calories863 kcal
Fat60.5 g
Saturated Fat35.5 g
Carbohydrate76.9 g
Sugar63.7 g
Dietary Fiber4.7 g
Protein6.4 g
Salt0.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Bowl
Cooking Steps
1
- Zest one lemon.
- Halve the lemons lengthways and scoop out the flesh.
- Place a sieve above a bowl. Finely chop the flesh, and transfer to the sieve, making sure the bowl is underneath. Press down with the back of a spoon to release the lemon juice.
- Set the lemon juice and zest aside.
2
- Heat the heavy cream and sugar in a saucepan on middle-high heat.
- Stir for 5 - 6 minutes, until the sugar has melted and the cream bubbles.
- Turn the heat to low and simmer for 10 - 12 minutes.
- Remove the saucepan from the stove and add the lemon juice and zest. Mix well.
3
- Transfer the mixture to the lemons.
- Let it cool down to room temperature, then cover and chill for at least 3 hours in the refrigerator (see Tip).
Tip: you can make the lemon possets for up to 24 hours beforehand. Just let them chill in the refrigerator.
4
- Garnish the lemon possets with the mint leaves.