Italian
Lemon Posset Brulèe
by Chef in Camicia · 306K subscribers on YouTube
An incredibly simple yet amazing lemon posset recipe! Just a few steps and three hours in the fridge, then bruleed to perfection.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
Ingredients
6 items- 4 pcsLemonsUsed as containers after hollowing out; juice and zest also used
- 400 mlFresh Cream
- 100 gSugarFor the custard; extra sugar needed for the brulee topping
- 90 gLemon JuiceFreshly squeezed from the lemons
- Lemon ZestTo taste, preferably from organic lemons
- 1 pcsVanilla BeanSplit and seeds scraped; alternatively use vanilla extract
Method
- Cut the lemons in half and hollow out the pulp to create natural containers (or use ramekins).
- In a saucepan, pour the fresh cream and bring to a boil. Add the sugar and the vanilla bean.
- Add the lemon juice and lemon zest, stir, and cook for a couple of minutes.
- Strain the mixture into the lemon shells (or ramekins).
- Refrigerate for about 3 hours until set.
- Before serving, sprinkle a thin layer of sugar on top and caramelize with a kitchen torch to create a brulee crust.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
