Cut lemons in half lengthwise.
Lemon Posset
Lemon Posset
- Makes8 servings
- Prep Time20 min
- Waiting Time4 hr
- Total Time4 hr 20 min
- Calories273
- Made withSplenda Granulated
Ingredients
- 4 lemons
- 6 tbsp lemon juice
- 1 lemon, zest
- 1 tsp vanilla extract
- 480 ml heavy whipping cream
- 25 g Splenda Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy273 kcal350%
- Total Fat24.00 g30.77%
- of which saturates15.00 g5.45%
- Total Carbohydrate6.90 g2.51%
- of which sugars4.00 g1.45%
- Fibre3.20 g11.43%
- Protein1.90 g3.8%
- Salt0.04 g0.01%
Instructions
1
2
Juice lemons, removing seeds. Take 6 tablespoons of lemon juice and set aside.
3
Scoop out fruit pulp from lemon halves.
4
Place lemon halves (cut side up) in cupcake tin or ramekins for stability.
5
In a sauce pot, combine heavy cream and Splenda Granulated. Heat over medium-high heat, stirring until it boils. Reduce heat, simmer for 2 minutes, and remove from heat.
6
Add 6 tablespoons of lemon juice and 1 teaspoon of vanilla to the cream mixture. Stir and let cool for at least 15 minutes.
7
Pour the mixture through a fine sieve, to remove the lemon zest.
8
Then pour the mixture into the lemon halves, filling almost to the top. If there’s extra, pour into ramekins.
9
Let it cool, cover, and chill in the fridge for at least 4 hours or overnight.
Made with
Splenda Granulated Sweetener
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