Lemon-Berry Posset & Livanto

Icon - Time 15 min Icon - Level 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

Let's make it!

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).

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Livanto 6 Chart - Intensity
Livanto 6 Chart - Intensity

Lemon-Berry Posset & Livanto

  • Icon - Time 15 min
  • Icon - Level 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

Let's make it!

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).

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