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.
Marinated Strawberries with Clotted Cream
A simple dessert showcasing beautiful strawberries at the best. Making use of simple to get ingredients, it's quick to make and will always impress.
English
Serves 2
Ingredients
250g strawberries
1 lemon
1 small bunch mint
50g mascarpone
100 ml cream
30g sugar
pinch of black pepper
Method
Wash the strawberries under cold water. Remove the green stalks and cut the strawberries into quarters.
Place 1/3 of the strawberries in a bowl with the sugar and the juice of a quarter lemon and mash finely with a fork. Add the remaining strawberries to the bowl.
Add black pepper and chopped mint to taste. If necessary, add some extra sugar. Cover the bowl and leave to marinate in the fridge. Place the mascarpone and 100ml cream in a bowl and whisk until the thickness of clotted cream (Greek yoghurt thickness).
Divide the marinated strawberries between 2 bowls or glasses and top with the ‘clotted cream’.
Nederlands
voor 2 personen
Ingrediënten
250g aardbeien
1 citroen
1 klein bosje munt
50g mascarpone
100ml slagroom
30g suiker
snufje zwarte peper
Bereiding
Was de aardbeien onder koud water. Verwijder de kroontjes en snijd in vieren.
Doe de helft van de aardbeien in een kom met ¾ van de suiker en het sap van een kwart citroen en maak fijn met een vork. Voeg de resterende aardbeien toe aan de kom.
Breng het geheel op smaak met zwarte peper en gehakte munt. Voeg de extra suiker toe indien nodig. Dek af en laat in de koelkast marineren. Doe de mascarpone samen met de slagroom in een kom klop tot de dikte van clotted cream (Griekse yoghurt dikte).
Verdeel de gemarineerde aardbeien over twee kommen of glazen en maak af met ‘clotted cream’.
Challah French Toast
Challah is an enriched braided bread eaten by many cultures, most significantly associated with the Jewish Sabbath.
Ingredients
4 thick slices challah, crusts removed
2 eggs
200 ml milk
small splash vanilla extract
castor sugar, to taste
knob of butter
selection of red fruits and berries
maple syrup and icing sugar, to serve
Method
In a bowl, whisk the eggs, milk, vanilla extract and sugar (about 1 tablespoon), to taste.
Heat a non-stick frying pan with a knob of butter. While the pan and butter are heating up, soak the challah slices briefly in the eggy mixture. Fry them over a medium heat until golden on both sides.
Transfer to serving plates. Drizzle the french toast with maple syrup. Spoon over a selection of berries and red fruits and finish with a light dusting of icing sugar.
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