@foodieathome8: Lemon posset (upgraded to Brulee) With just three simple ingredients, you can make an incredibly creamy and refreshing dessert. It requires simply 15 minutes preparation and looks so elegant served in a lemon peel that it is directly an highlight on the table! Ingredients · 4 Large lemons (organic, if since we are using the shells and Zest) · 2 cups heavy whipping cream · 2/3 cup granulated sugar · 1 tbsp brown sugar per lemon half (Optional Brulee topping) Instructions 1. Wash 3 of the lemons. Slice them in half lengthwise. 2. Using a large spoon, carefully hollow out the centers without piercing the skin. Set the pulp aside. Thoroughly pat the inside of the shells dry with a paper towel to remove any excess moisture. 3. Press the reserved pulp to yield about 1/2 cup (100–120 ml) of fresh juice. Strain through a fine-mesh sieve to remove seeds and excess fiber. 4. In a medium saucepan, combine the heavy cream, sugar, and the zest of the 4th lemon. Bring to a gentle boil over medium heat. 5. Let simmer gently for 3–5 minutes until it is slightly reduced and coats the back of a spoon (the final weight should be around 19 oz or 550 g). 6. Remove from heat and immediately whisk in the lemon juice. You will see the mixture thicken instantly. 7. Pour the cream into the prepared lemon shells (or small ramekins). Let them cool to room temperature, then refrigerate for at least 4 hours or overnight for the perfect texture. 8. (Optional): Just before serving, sprinkle the top of each chilled lemon with a teaspoon of sugar. Torch with a kitchen blowtorch until the sugar bubbles and turns a deep amber brown crust. Serve immediately. #cooking #FoodLover #recipes #dessert #Foodie

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Monday 27 April 2026 20:23:21 GMT