Lemon Possets
with fresh mint | 4 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
This week, get started with lemon possets: a cheerful lemon-cream dessert that you serve inside the peel of the lemon.
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
4 piece
Lemon
400 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
110 g
Granulated sugar
(May be present: Gluten)
10 g
Fresh mint
(May be present: Selderij)
Nutrition Values
Energy (kJ)4346 kJ
Calories1039 kcal
Fat80.7 g
Saturated Fat54 g
Carbohydrate70.9 g
Sugar60.1 g
Dietary Fiber3.7 g
Protein5.3 g
Salt0.1 g
Potassium240 mg
Calcium26.5 mg
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
•Saucepan
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).
- Garnish the lemon possets with the mint leaves.
Tip: you can make the lemon possets for up to 24 hours beforehand. Just let them chill in the refrigerator.
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