Description
Whipped Lemon Posset with Labneh is a saucy little show-stopper of a dessert that hits all the right notes. You’ll need 5 ingredients, 15 minutes to make and 2 hours to set. And if you’re out to impress, serving this delicious lemon dessert in hollowed-out lemons really ups the wow factor.
Ingredients
Units
- 300 ml double cream
- 4 lemons / 150ml juice* and zest
- 1 tin condensed milk
- 150g labneh
*(if serving in hollowed-out lemons you will need as many lemons as there are guests)
Instructions
- Start by preparing your lemons, cut the base of the lemon, making sure to not cut through the white pith to the lemon segments, but just enough so the lemon stands upright.
- Slice off the top of the lemon, to expose the segments, then with a sharp serrated knife or spoon, scoop out all of the juicy lemon flesh to leave it hollow, making sure to keep the sides neat, then set aside your ‘lemon cups’ to which you will add the lemon posset later. Alternatively, you can skip this step and serve it in a glass (but it really is a showstopper being served in a lemon!).
- Reserve the inside of the hollowed-out lemons for juicing the desired quantity of lemon juice. Simply strain the juice through a sieve to remove any pips and chunky bits.
- To make the lemon labneh mousse, start by whisking your double cream. Stop as soon as it starts to thicken (it’s essential to not over beat the cream) then add in a tin of condensed milk, and squeeze in the juice of 3-4 lemons* which is about 150ml of juice. Tip in the Labneh (you can use store bought or follow this recipe to make your own.)
- Fold this mixture together and it will start to thicken.
- Divide the lemon posset mixture between the lemons or glasses and put into the fridge to set for 2-3 hours.
- Once ready to serve, zest over the lemon and serve immediately.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Sweet Treats