Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lemons
Posset
To serve
How it's done
Lemons
Cut the lemons in half lengthwise and carefully scoop out the flesh, retaining the juice. Pat the lemon shells dry, set aside along with 3 tbsp of the reserved lemon juice.
Posset
Place the reserved lemon juice in a blender along with the crème fraîche and all the other ingredients up to and including the lemon zest, blend until smooth. Pour the mixture into the hollowed-out lemon shells, cover and chill for at least 5 hrs. or overnight.
To serve
Plate up the lemons, decorate with the mint leaves and pistachios.
| Note: | If you like, you can grate the zest of one of these lemons and set it aside for the posset. This way, you can save yourself having to use the fifth lemon in the recipe. Disadvantage: Two of the eight lemon halves will then no longer have an intact peel. |
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