Lemon-Berry Posset & Livanto
15 min
Medium
Here is what you need
Ingredients
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- 6 capsules of Livanto (6 x 40 ml)
- For the lemon cream:
- 400 ml cream
- 150 ml lemon juice
- 160 g sugar
- 4 gelatine sheets (8 g total).
For the berry topping:
- 250 g strawberries
- 125 g currants
- 10 blackberries
- 50 g sugar
- 2 gelatine sheets (4 g total)
- Bowl
- Glasses
Materials
- Bowl
- Glasses
How to make !
Soak 4 gelatine sheets in a bowl and 2 sheets in another bowl.
Bring the cream to a boil, remove from heat, and add the 4 drained gelatine sheets.
Mix the sugar and lemon juice, pour the cream on top, mix again.
Divide the mixture into 6 dessert glasses, let cool and refrigerate overnight.
Boil the berries with 10 ml water and the sugar for 5 minutes, add the 2 drained gelatine sheets.
Strain the juice through a sieve, pressing firmly with the back of a spoon.
Let cool before gently placing the juice on top of the cream in each glass, return to refrigerator until ready to serve.
Serve with a Livanto Espresso (40 ml).
Bring the cream to a boil, remove from heat, and add the 4 drained gelatine sheets.
Mix the sugar and lemon juice, pour the cream on top, mix again.
Divide the mixture into 6 dessert glasses, let cool and refrigerate overnight.
Boil the berries with 10 ml water and the sugar for 5 minutes, add the 2 drained gelatine sheets.
Strain the juice through a sieve, pressing firmly with the back of a spoon.
Let cool before gently placing the juice on top of the cream in each glass, return to refrigerator until ready to serve.
Serve with a Livanto Espresso (40 ml).
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Lemon-Berry Posset & Livanto
- 15 min
- Medium
Materials
- Bowl
- Glasses
Recommended Nespresso coffees
Ingredients
- 6 capsules of Livanto (6 x 40 ml)
- For the lemon cream:
- 400 ml cream
- 150 ml lemon juice
- 160 g sugar
- 4 gelatine sheets (8 g total).
For the berry topping:
- 250 g strawberries
- 125 g currants
- 10 blackberries
- 50 g sugar
- 2 gelatine sheets (4 g total)
Inspirations
How to make !
Soak 4 gelatine sheets in a bowl and 2 sheets in another bowl.Bring the cream to a boil, remove from heat, and add the 4 drained gelatine sheets.
Mix the sugar and lemon juice, pour the cream on top, mix again.
Divide the mixture into 6 dessert glasses, let cool and refrigerate overnight.
Boil the berries with 10 ml water and the sugar for 5 minutes, add the 2 drained gelatine sheets.
Strain the juice through a sieve, pressing firmly with the back of a spoon.
Let cool before gently placing the juice on top of the cream in each glass, return to refrigerator until ready to serve.
Serve with a Livanto Espresso (40 ml).