Description
Delicious Lemon Posset Brûlée: A 3-ingredient treat that combines tart lemons with a creamy texture and a caramelized sugar crust.
Ingredients
Scale
- 3 pieces Lemons (Juiced with the pulp scooped out)
- 100 grams Granulated Sugar (Adjust to taste)
- 500 ml Heavy Whipping Cream (Coconut cream is a non-dairy alternative)
- 1 teaspoon Vanilla Extract (Optional for depth of flavor)
- Fresh Garnishes (Lemon slices, berries, or mint)
Instructions
- Prepare Lemons: Start by cutting your lemons in half and carefully juicing them. Make sure to scoop out the pulp to create a perfect vessel for your posset.
- Stabilize: Place the lemon halves cut-side up in a cupcake tin or small ramekins. This will help them hold shape while filled with the luscious cream mixture.
- Heat Cream: In a saucepan, combine the heavy whipping cream and granulated sugar. Heat over medium-high until it boils, then reduce the heat and simmer for 2 minutes.
- Mix: Remove the saucepan from heat and stir in the fresh lemon juice and vanilla extract, if you’re using it. Allow the mixture to cool for about 15 minutes.
- Fill Lemons: Carefully pour the cream mixture into the lemon halves, filling them almost to the top. If you have extra filling, use ramekins to hold it.
- Chill: Cover your filled lemon halves and refrigerate for at least 4 hours or overnight.
- Brûlée Topping: Just before serving, sprinkle a thin layer of granulated sugar on top of each posset. Use a kitchen torch to caramelize the sugar until it’s golden and bubbly.
- Serve: Garnish your Lemon Posset Brûlée with fresh lemon slices or mint before serving!
Notes
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling and Brûlée
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 0 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 80 mg