Lemon posset

desserts Vegetarian summer
Total: 5 hr 15 min. | Active: 15 min.
vegetarian, gluten-free

Dessert served in a lemon? A real eye-catcher – bright, zesty and charmingly unconventional. We recommend using approx. 65 ml of the creamy custard per lemon – perfect for filling both halves. If there is any left over, it tastes just as good in a cup. These little boats of sunshine are perfect for dinner parties, brunch or any special occasion.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 8 pieces

Lemons
4  organic lemons (see note)
Posset
180 g lactose-free crème fraîche
100 g sugar
280 g silken tofu
1  organic lemon, use grated zest only
To serve
some  peppermint leaves
1 tbsp unsalted, shelled pistachios, coarsely chopped

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.

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