Lemon Posset

• porcje: 10 servings
• czas aktywny: 8 minutes
• całkowity czas: 2 hours 15 minutes

Składniki

2 cups heavy whipping cream*

2/3 cup granulated sugar

5 Tbsp lemon juice (from about 3 lemons*)

Lemon slice or berries (optional for serving)

Wskazówki

Boil - In a small saucepan, heat the cream and sugar, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.

Add lemon - Remove the pan from the heat and stir in the lemon juice, then set aside to cool for 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.

Fill - Divide the mixture between 6 ramekins or between 10-12 lemon halves* if you prefer to serve it that way. Fill your serving cups about 3/4” full so it sets up properly.

Refrigerate for at least 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice or berries for garnish.

Wartości Odżywcze

• Kalorie: 215 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Nienasycony: 5 g
• Cholesterol: 54 mg
• Sód: 13 mg
• Węglowodany Całkowite: 15 g
• Błonnik Pokarmowy: 0.02 g
• Cukry Całkowite: 15 g
• Białko: 1 g