Lemon Posset

1. Dessert
2. Serves 2
3. Vegetarian
4. 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

1. Dessert
2. Serves 2
3. Vegetarian
4. 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”

1. Dessert
2. Tweepersoons
3. Vegetarisch
4. 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.