Lemon Posset
Lemon Posset
- Dessert
- Serves 2
- Vegetarian
- Ready in about 15 minutes (followed by setting in the freezer)
Equipment
- Chopping board
- Chefs knife
- Grater
- Citrus juicer
- Sieve
- Serving glasses
Pantry
- Sugar (60 g)
Ingredients
250 ml cream
1 lemon
250 gr strawberries
10 gr mint
Method
1
Cut the strawberries into small pieces and mix in a bowl with sugar to taste.
2
Pour the cream into a bowl. Grate in the lemon zest and add 40 g sugar. Squeeze the juice from half the lemon.
3
Add the lemon juice to the cream and whisk until stiff.
4
Spoon a layer of the sugared strawberries into 2 serving glasses and spoon the lemon posset over. Place in the freezer for about 30 minutes to firm up.
5
Finely chop the mint leaves. Divide the remaining strawberries over the glasses and sprinkle with the chopped mint.
Lemon Posset
- Dessert
- Serves 2
- Vegetarian
- Ready in about 15 minutes (followed by setting in the freezer)
Equipment
- Chopping board
- Chefs knife
- Grater
- Citrus juicer
- Sieve
- Serving glasses
Pantry
- Sugar (60 g)
Ingredients
200ml cream
1 lemon
250 gr strawberries
10 gr mint
Method
1
Cut the strawberries into small pieces and mix in a bowl with sugar to taste.
2
Pour the cream into a bowl. Grate in the lemon zest and add 40 g sugar. Squeeze the juice from half the lemon.
3
Add the lemon juice to the cream and whisk until stiff.
4
Spoon a layer of the sugared strawberries into 2 serving glasses and spoon the lemon posset over. Place in the freezer for about 30 minutes to firm up.
5
Finely chop the mint leaves. Divide the remaining strawberries over the glasses and sprinkle with the chopped mint.
Citroen”posset”
- Dessert
- Tweepersoons
- Vegetarisch
- Bereidingstijd: ca. 15 minuten ( moet nog wel opstijven in vriezer)
Benodigdheden
- Snijplank
- Rasp
- Koksmes
- Citruspers
- Pannetje
- Zeef
- Serveerglazen
Voorraadkast
- Suiker( 60 gram)
Ingrediënten
1 potje slagroom (250 ml)
1 citroen
1 doosje aardbeien (250 gram)
1 zakje munt (10 gram)
Bereiding
1
Snijd de aardbeien in kleine partjes en meng ze met suiker naar smaak in een kom.
2
Schenk de room in een kom. Rasp de citroen, doe deze bij de room samen met 40 gr suiker. Pers de ½ van de citroen uit.
3
Klop het citroensap door de room en klop de room stijf.
4
Leg wat gesuikerde aardbeien onderin het glas en verdeel de citroen “posset” over de glazen potjes en zet ze in de vriezer voor ongeveer 30 min.
5
Hak de muntblaadjes fijn. Verdeel de aardbeien over de glazen en strooi de muntblaadjes er overheen.
Croissant Bread Pudding
Serves 4
Ingredients
100 g golden raisins
sweet sherry, vin santo or marsala, for soaking the raisins
6 croissants
4 eggs
500 ml cream
100g sugar, plus extra for sprinkling over the pudding
1 vanilla pod
20 g butter
250 ml milk
pinch of salt
Method
Preheat the oven to 180° C. Place the raisins in a pot and add enough of your chosen alcohol to just cover the raisins. Bring to just below boiling point and set aside to allow the raisins to swell up. Slice the croissants and grease a roasting dish with the butter.
Scatter half the raisins over the roasting dish with some of some of the alcohol.
Place the croissants in the roasting dish and scatter over the remaining raisins. Place the eggs, 400 ml cream, the milk, sugar, the seeds from the vanilla pod and a pinch of salt in a bowl and whisk the ingredients well together. Pour the mixture over the croissants, sprinkle generously with more sugar and allow to stand for 10 minutes.
Bake the bread pudding in the oven for about 25-30 minutes or until the egg mixture has set. Remove the dish from the oven and serve with the remaining cream.
Tip: Also delicious served with vanilla ice cream. If there is any pudding left over, it can still be enjoyed the following day either served cold or reheated for 30 seconds in the microwave.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Meringues
Ingredients
200 g egg white, at room temperature
400 g caster sugar
a little lemon juice
Method
Start by weighing your egg whites. Weighing your egg whites gives you more accuracy to achieve the half egg white ratio and will ensure that your meringues are perfect every time.
Preheat the oven to fan 110° C and line 2 or 3 oven trays with baking paper. Rub the bowl of a heavy-duty mix with half a lemon. The lemon juice ensures that the bowl is fat free and the little touch of acid helps the egg whites beat up better.
With the whisk attachment fitted, start the machine on low speed. This helps to break the 'bonds' in the egg white so that it will beat up to a larger volume. Once the egg white turns foamy, increase the speed to high and beat until it turns white and starts to the thicken.
Now it's time to start adding the sugar, about a large tablespoon at a time. Keep the machine running and take care that it has beaten in well after each addition. Once all the sugar has been added, you should have a thick, glossy meringue. Spoon or pipe mounds on to the oven trays. You can leave them plain, or top them with a dusting of cocoa powder, chopped nuts or a bit of food coloring, for an interesting effect.
Place the meringues in the oven and bake. After 30 minutes, reduce the temperature to 100° C and allow to bake for a further 2 hours. After that time, turn off the oven and allow the meringues to cool oven. Serve, stacked up with whipped cream and seasonal fruit.
Meringues keep well for weeks if stored properly in an airtight container.
You can also play around with the flavours of the meringues. Try adding a touch of instant espresso powder for coffee meringues, or some rose water or orange blossom water for an exotic twist.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
