Lemon posset with pistachios
Sweet valentina meets sour lemon...
Posted in kitchen

Refreshingly different, refreshingly simple: The recipe for this fruity posset is fool-proof and can be made in a hurry. The lemon posset is certainly a refreshing summer dessert, but there’s nothing stopping us enjoying it in the winter when there’s a little less sunshine, is there?


4 sheets of gelatine
2 untreated lemons
300 g crème fraîche
60 g icing sugar
250 ml cream
50 g unroasted pistachio kernels

Firstly, put the bases into the giulia cold food moulds and lightly grease – bases included – with a neutral oil (e.g. sunflower oil). Soak the gelatine in cold water.

And now valentina sorts the sour lemons: Remove the peel from one lemon using a zester and squeeze it using valentina. Wash the second lemon with hot water and finely grate the zest.

Now everything’s running smoothly: First, cream together the crème fraîche with the icing sugar and lemon zest. Then heat up your five tablespoons of lemon juice and dissolve the drained gelatine in it. Stir in a little of the crème fraîche and, finally, add the mixture to the rest of the cream. Leave the mix to chill.

To finish the topping: Beat the cream until stiff. When the chilled mix begins to harden, quickly fold in the cream and divide it into the giulia moulds. Now leave the lemon posset to chill in the fridge for at least three hours. Last of all, sprinkle the sweet and sour lemon posset with chopped pistachios. Et voilà!

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