Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Lemon Posset
A fresh and summery dessert, quickly made.
| Ingredients (8 servings) | ||
|---|---|---|
| 6 | piece(s) | Lemons (untreated) |
| 600 | ml | Cream |
| some | Lemon zest | |
| 130 | g | Sugar |
| 150 | ml | Lemon juice |
| dash | Vanilla extract (optional) | |
| handful | Raspberries (optional) | |
| some | Mint (optional / as garnish) | |
- First rinse the lemons well and cut in half, then carefully remove the flesh with a spoon. Press the pulp through a fine sieve and measure out 150ml of lemon juice.
- Chill the hollowed-out lemon halves.
- Heat the cream, lemon zest and sugar (optionally a little vanilla extract) in a small pan over a medium heat, stirring constantly. Simmer the mixture for about 5 minutes so that it reduces slightly and the sugar dissolves completely. Stir constantly to keep it from burning.
- Remove the pan from the heat and then stir in the lemon juice.
- Pour the mixture through a fine sieve, leave to cool for 2-3 minutes and then pour into the previously cooled lemon halves.
- Leave the lemon possets to set in the fridge for at least 2 hours, but preferably overnight.
- Garnish with fresh raspberries, lemon zest or a little mint to your liking.
