Lemon Posset 🍋 - Only 4 ingredients - Fresh and Easy Lemon Dessert

[@michaeljanes4484]

I think she knows that I'm watching this at 2am, so thank you for the ASMR vibes

[@randomdoodler2393]

I'm making this 2am 👍

[@michaeljanes4484]

@@randomdoodler2393 what I'd give to also be eating them at 2am while watching how to make them

[@watercolorsinbloom]

Me too!

[@TheBinklemNetwork]

As an early bird, the vibes are appreciated as well

[@pascalsauvage2275]

@@michaeljanes4484I’m here watching it at 2:00am here in prison lol 😂

[@Ririn_Sama0517]

Just made these lovely possets, cause why not. Had a few lemons laying around and my boyfriend was craving for some dessert 😂 I actually zested two lemons, and whisked the lemon zest with the sugar more to get that bright yellow from the lemons. They're in the fridge now, can't wait to eat them 🎉

[@melchiorlise2466]

How was it ?

[@alinakowalski2535]

Please let us know if you'd liked that!

[@marcas7]

Did you survive the lemons?

[@Ana-Maria0109]

So how was it? Was it too sweet or just right? I prefer it less sweet, but not too sour either 😆

[@sonjenson7253]

Did they set properly? Or would you suggest adding some kind of thickener like gelatin or starch?

[@dougorgailbowman8378]

My daughter made this for me for Mother’s Day! She garnished it with a black berry and some mint and it was absolutely beautiful, refreshing and delicious!!

[@propercooking]

I'm glad you liked it 😊

[@ugib8377]

This looks really cool. There is something oddly satisfying about eating food out of the husk of one of the ingredients. Pleasing to the eyes AND the taste buds! I will definitely be giving these a try soon. I LOVE citrus desserts like this!

[@ES11777]

It looks so smooth and aesthetically pleasing ✨🍋

[@doeeyes2]

Ive done this with frozen lemons, frozen rasberries and coconut cream in a blender like sorbet and then filled the frozen shells. You can also do with limes and oranges and fill with various fruit mixtures. Perfect summer dessert with very minimal prep time except freezing the fruit and shells in advance. You can even add some vodka if you want a boozy treat. Pro tip: Never blend lemon stones, as they can break your blender. Make sure to always blend the lemons first, then pour into ice cube trays or molds and freeze... that way will be easier on your blender when it comes to blend.

[@propercooking]

Sounds great! Thank you for your good advice ☺️ I'll try ASAP!

[@real_entless1301]

if youre dietary challenged. you might be able to use 1tsp of cornstarch and 1 tsp of extract instead of vanilla power. you also can make a havy cream substitute with any equal ammounts of a milk substite and a fat (electric mixer recomended). for example like half a cup of lactose free milk like silks with half a cup of canola oil or mardrum. you can also add 1/2tsp of cream of tartar and mix it by hand for 5 - 7 min instead. you might need to remove sugar if you use a heavy cream substitute.

[@doeeyes2]

Ive done this with frozen lemons, frozen rasberries and coconut cream in a blender like sorbet and then filled the frozen shells. You can also do with limes and oranges and fill with various fruit mixtures. Perfect summer dessert with very minimal prep time except freezing the fruit and shells in advance. You can even add some vodka if you want a boozy treat. Pro tip: Never blend lemon stones, as they can break your blender. Make sure to always blend the lemons first, then pour into ice cube trays or molds and freeze... that way will be easier on your blender when it comes to blend.

[@SimonAllen-y5b]

One of the best you’ve done. Totally enjoyed this

[@propercooking]

Yay, thank you!

[@willoweaglebridge6325]

This is so good!!!! I’m gonna make these for party’s as a interesting dessert

[@propercooking]

☺️☺️

[@kalpanatariang3338]

Hey i tried and they just taste great.❤.

[@sooleb]

Just made these now and they are in the refrigerator. I go back to school (high school) tomorrow so if they turn out good then I’ll give some to friends and maybe teachers

[@propercooking]

I'm sure it will taste good and everyone will love it!

[@KabuMontasaurios]

A word of advice: don't use lemon shells, use cups intead. You only use the zest and juice of like one lemon, so the other two are just "wasted", not used at all in the recipe. Also, emptying shells is quite time consuming and makes a mess.

[@propercooking]

You’re right ☺️

[@marythebat2757]

i use the rest to make lemon juice

[@akxsha]

wow, so fancy. Ill take this over some scallops or caviar

[@Pardesland]

Cool.👍🏻🍋❤️

[@propercooking]

🍋❤️❤️❤️

[@normaesteva3698]

Love your videos, delicious recipes. New subscriber. Watching you from San Juan, Puerto Rico.

[@propercooking]

Awesome! Thanks for subbing 😊 I'm so glad to hear that you follow us from San Juan 🫶

[@giausjulius4]

Thems some bigass lemons my god!

[@johnnyszeto]

Does the cream have to be whipped? And what does this taste like? Custard, pudding, etc? Great video! 🎉

[@propercooking]

You can use heavy cream or whipped cream. Fat rate should be around %35. Its texture is like custard, but it tastes like ice cream~ light and fresh. Try it, you won't regret it.

[@Xoulious1]

for future reference ✨ you have to whip the cream, despite video instructions 💅 thanks for making that clear for everyone, me ;)

[@propercooking]

You don't need to whip the cream. The cream I use is thick, but you can use any heavy cream with 35% fat content.

[@MaireReyes-lu1us]

Different 😋

[@blueman4232]

that is the heaviest cream i have ever seen

[@propercooking]

Cream Président brand has 35% fat. It was taken out of the fridge and used. You can use any cream with the same or higher fat content.

[@LightingLotusLove]

Same

[@Canesr123]

So good 👏🏻

[@kH-bv8ix]

What percentage heavy cream? I'm pretty sure I can not find here. I've never seen it before. And those lemons looked delicious! But they are not in our super markets. This recipe looks fabulous.!

[@propercooking]

Thank you 😊 The brand of the cream is Président and it contains 35% fat. Used it out of the fridge. It looks even thicker because of that. You can use any heavy cream or whipped cream at these fat ratios.

[@KP-mb9jx]

If you're in the UK use Double Cream.

[@tisstrinity7295]

I'm allergic to dairy and can't eat these but I am definitely making these for my boyfriend for his birthday

[@HadrianGuardiola]

Could you try coconut cream instead?

[@nickchrappa]

tried this with heavy whipping cream and apparently it doesn't have enough fat in it. recipe recommends something called "double cream". mine came out still liquid

[@tattyvinhas]

Pensei nessa possibilidade, estou estudando adicionar 2 gemas ao cozimento, como espessante e gordura adicional.

[@1Saoirse2012]

Mine, too. It curdled once i added the lemon juice. Had to add cornstarch and cooked it for a few seconds until it became creamy.

[@KP-mb9jx]

Bring the cream and sugar to the boil and simmer for 3 minutes. Once cool add th lemon juice and lemon rind, then whisk it until it thickens.

[@KP-mb9jx]

@@1Saoirse2012 Bring the cream and sugar to the boil and simmer for 3 minutes. Once cool add th lemon juice and lemon rind, then whisk it until it thickens.

[@Noonixxx]

@@1Saoirse2012 do you remember how much corn starch you added?

[@blakerackley8874]

Are there other fruit combinations one could make the possets with (lime, coconut, oranges, etc.)?

[@propercooking]

Lime or orange can be used, but I can't give exact measurements right now. We will make and share this recipe with different fruits in the future. Stay tuned!

[@uniquelybird]

Can i use milk with a little corn starch instead of heavy cream? Im about to try to make this for my family😆😱😊 Thank you ir the recipe

[@propercooking]

If you don't have cream, you can try making it at home. Combine 40g melted unsalted butter with 160ml milk and mix well until thickened. You can also add a little corn starch to be sure…

[@uniquelybird]

​@@propercookingokay thank you

[@leadcake3043]

THATS THE LUMBER TYCOON 2 SOUNDTRACK

[@ritaelminowski9213]

I did this really delicious cream and filled it in lemon halves. where the cream is next to the fruit it becomes bitter, is there any help?

[@propercooking]

The white part of the lemon may become a little bitter when left in the cream for a long time. You can store the ones that will not be eaten on the same day in mini bowls instead of lemons. As a second option, you can let the white parts of the lemon dry before filling it by low heat baking or with blowtorch.

[@something_wrong5014]

Are there any work arounds for if you can't find vanilla powder?

[@propercooking]

Vanilla is only used for flavoring. You can use any flavor you like to flavor instead of vanilla. You can try adding mint or maple syrup.

[@fxt_prexen.7262]

Ayooo who remembers that soundtrack

[@propercooking]

🍋🍋🍋

[@denisesantiago7240]

This looks soooo good! can I use this as cake filling?

[@propercooking]

Sure, why not! Just make sure it cools and hardens in the fridge before using it for cake.

[@Soxruleyanksdrool]

Looks tasty. I want to make this. If I use Stevia or monkfruit instead of sugar, is it still 1/3 cup? And do I bring it just to a boil and take it off the heat? Or do I let it boil for a minute or so? Thanks for this.

[@propercooking]

You can use about 1/3 teaspoon of stevia powder or 1/6 teaspoon of stevia liquid to replace 1/3 cup of sugar. After adding the stevia, you can check whether the mixture is suitable for your taste. Heat the mixture just until it boils and turn it off, don’t need to boil more ~

[@Soxruleyanksdrool]

@@propercooking Thanks for the info. Happy cooking!

[@KP-mb9jx]

Bring the cream and sugar to the boil and simmer for 3 minutes. Once cool add th lemon juice and lemon rind, then whisk it until it thickens.

[@daichitravel6456]

Hi how long do you keep it for as i tried this and it tastes bitter probably from the white part of the lemon

[@propercooking]

It is enough to wait 3 hours before eating. When I make a lot of it, I keep it for 1-2 days, but the taste has not changed. Lemons may start to spoil if you leave them for more than 2 days. If you want to keep it longer, I recommend keeping it in small bowls instead of lemons.

[@rimjobledouche5201]

When you say heavy cream, what do you mean? The heaviest typically found here is 33% and it's far more liquidy than what you had. Should I whip it?

[@propercooking]

The cream i used has 35% fat. It was taken out of the fridge and used. You can use 33% fat one too. You don’t need to whip the cream. Even if you use cream that is more liquid than I used, the recipe will be of the same texture.

[@rimjobledouche5201]

@@propercooking Oh, excellent. I'll be trying this out then, thank you!

[@meharbansingh3141]

As lemon is a dominant flavor,in place of venilla, lemon essence may be used।

[@semvision]

The music track in the background is titled "Easy Lemon"

[@brylletampelix4794]

can I use all-purpose cream in place of heavy cream?

[@propercooking]

This recipe is ideally made with cream that has about 35% fat. You can use all-purpose cream if its fat content is around this level. If it is lower, if you still try it, we would be happy if you share the result with us.

[@Dylan-oy6pc]

Does actual vanilla work too or is it best to use vanilla powder?

[@propercooking]

Sure, you can use. In fact, it tastes even better.

[@KP-mb9jx]

It tastes great without the addition of vanilla.

[@shafaqmahmood1983]

❤

[@evanfriedman390]

Will it work with orange too?

[@propercooking]

Yes, but I can't give exact measurements right now. We will share orange posset recipe soon.

[@alysonwong3682]

will vanilla extract work for vanilla powder?

[@propercooking]

Yes sure!

[@Nicol.M321]

Can someone please help me understand why mine was watery under?it was like the lemon juice remained under and from half up it became creamy 🤷‍♀️🤦‍♀️😕

[@propercooking]

I'm not entirely sure, but I can give some advice. If you scrape the white part of the lemon too much when removing the pith first, the remaining part of the lemon may be watered down. Secondly, when removing the lemon from the peel, the juice may have been absorbed by the white part or the lemon juice may have remained in it. To avoid this, make sure it is dry inside before pouring the mixture.

[@Nicol.M321]

Thank you so much for responding, but i stored it in a glass and filtered before pouring. Could it be that i added too much lemon juice? For 600 ml, i put the juice from 2 lemons, and it was quite much..ooo and i used whipped cream nor double cream...🤔yours just looks so creaaaamy 🤤🤤🤤🤤🤤

[@propercooking]

If the lemons are too juicy, 2 lemons may be too much. For 600ml cream, you can use 6 tablespoons of lemon juice as a measure. Don't forget to use the cream with at least 35% fat 😊

[@Nicol.M321]

Thanks, i will try again with less juice..the whipped cream was 36.5

[@francod.5295]

Im curious wether i could use limes as well

[@propercooking]

Sure, why not! I haven't tried using lime but I think it would work. We have a similar recipe with orange on our channel.

[@doeeyes2]

Yes lemons, limes, oranges, mangos. You can make different flavors like lemon rasberry or strawberry lime or peach mango. I make a sorbet by blending frozen fruit with coconut milk and fill in the frozen skin bowls. You can even qdd a solash of vodka for a boozy treat.

[@leafpeeper8726]

That is some SERIOUSLY heavy cream 🤣

[@propercooking]

Yes, you’re right 😅 It looks thicker than usual. But I used the cream straight from the fridge. That’s why it’s thicker than normal. But you can use any cream with at least 35% fat.

[@sg23yt]

Hi is Dessert Cream fine to use?

[@propercooking]

Yes you can, but the texture will be a little softer. It will still taste the same.

[@sg23yt]

@@propercooking thank you!

[@NguyễnKen-t9w]

can I use whipping cream instead?

[@propercooking]

Yes sure!

[@Extrude3D]

❤

[@julielin1308]

Hi would you please share the % of heavy cream that you use in the recipe? Is 35% ok ? Thank you

[@propercooking]

Yes, it’s 35%

[@kittiefloyd]

does this taste really sour? ive never done it before or tasted it but i dont wanna do it if it tastes really sour

[@propercooking]

It's not a very sour recipe. Slightly sour but sweet, like the sourness of any lemon dessert.

[@haicelimoule3316]

I made these but actually juiced 3 lemons in total, and it was overly sour. + I also burnt the cream, so it was sour & burnt . I will try it again next time until I master this recipe, it seems cheap and easy that's why I ain't backing down!

[@doeeyes2]

Ive done this with frozen lemons, frozen rasberries, sugar and coconut cream in a blender.. makes like a sorbet and then filled the frozen shells. You can also do this with limes, oranges, mangos and fill with various fruit mixtures, like strawberry lime or peach mango. Perfect summer dessert with very minimal prep time except freezing the fruit and shells in advance. You can even add some vodka if you want a boozy treat. Pro tip: Never blend lemon stones, as they can break your blender. Make sure to always blend the lemons first, then pour into ice cube trays or molds and freeze... that way will be easier on your blender when it comes to blend.

[@CF-fj8ns]

Your recipe says 3 lemon shells to serve, does that mean if I want to do 6 half shells I need to double your recipe? Sorry if it's a dumb question

[@propercooking]

In the recipe, I divide 3 whole lemons into 2 and get 6 half lemon shells. So you can use the original recipe.

[@CF-fj8ns]

@propercooking thank you! Thats what I figured but wanted to make sure. I appreciate your attentiveness to the replies 😊

[@aprilknapp3574]

I'm attempting with what I got. So I'm using condensed milk. I will report back!

[@shadwell749]

How did it turn out

[@Markos711]

Can this be made with liquor or will that prevent it from freezing? Seems like a great poolside boozy snack.

[@propercooking]

Good idea! I've never tried adding alcohol, but why not. It will most likely be more liquid, but you can try freezing it and serving it frozen.

[@bettiraige3474]

Yes. Limoncello works best. Not too much though!!

[@Markos711]

@@bettiraige3474what would you replace for the alcohol? Sugar? Lemon? Vanilla?

[@MTMF.london]

@@Markos711 Liquor would be just be an added flavour - don't think it would replace any of the ingredients (may be Vanilla?)

[@im_genuinely_confused]

Can this be done with oranges?

[@propercooking]

Yes sure! We have exactly that video on our channel.

[@im_genuinely_confused]

​@propercooking oh awesome! Do you know if I can use heavy whipping cream or is this thicker cream the only one?

[@doeeyes2]

Yes lemons, limes, oranges, mangos. You can make different flavors like lemon rasberry or strawberry lime or peach mango. I make a sorbet by blending frozen fruit with coconut milk and fill in the frozen skin bowls. You can even qdd a solash of vodka for a boozy treat.

[@jamueI]

It looks like abiu fruit

[@Rzrsj]

I followed every measurements. However Mine is solid on the top but runny on the bottom and it has been four hours in freezer.

[@Sean-pc8zs]

ya she had the thickest "heavy cream" I ever seen in my life. she probably bought one that is full of carageenan and other crap. carageenan is a thickener from seaweed, and they even put it in "organic" products, but it is well known and documented, that carageenan causes tumors to grow in size.. avoid it all costs.. as an alternative, take your heavy cream, and either whip it, or put it in a pot, and while stirring constantly, especially paying attention to the bottom, bring it to a boil, then add cornstarch. make sure as I'm sure you know, that the cornstarch is already pre mixed in a little water, until it looks like the thickest milk you ever seen. add it to the boiling cream, stir it in, let it go a couple minutes at most, then remove from heat, and let it cool. it will be much thicker, depending on how much corn starch you use...

[@propercooking]

I'm not entirely sure, but I can give some advice. If you scrape the white part of the lemon too much when removing the pith first, the remaining part of the lemon may be watered down. Secondly, when removing the lemon from the peel, the juice may have been absorbed by the white part or the lemon juice may have remained in it. To avoid this, make sure it is dry inside before pouring the mixture. If your lemon is too juicy, better to use ml measuring… Don't forget to use the cream with at least %35.

[@zoranavujinovic7667]

Mine looks like yelow soup

[@propercooking]

😅😅

[@gabbydaniels5675]

I have a question can i use any cream or does it have to be heavy cream?

[@propercooking]

You can also use whipped cream~ try to use a cream contain at least 35%.

[@gabbydaniels5675]

@@propercooking ok thank you

[@cydkriletich6538]

Yes, I was wondering about this, too. The heavy cream I’ve been able to purchase in our grocery stores here in the States is never as thick in appearance as the one in the video; the video cream looked more like the consistency of sour cream or yogurt.

[@harmonioushomestead321]

That looked way too thick to be heavy cream that looked like sour cream@@propercooking

[@mateusfccp]

My wife has lactose intolerance, so we use lactose-free dairy. The lactose-free cream is about 15% fat instead of the expected 35%-40% fat of a regular heavy cream. How can I adapt the recipe to use lactose-free cream?

[@propercooking]

Unfortunately, I have not prepared this recipe with lactose-free cream before. But if I were to make it myself, I would add at least 1 teaspoon of coconut oil to increase the fat content. I would add about 1 teaspoon of starch to ensure that the dessert is solid enough.

[@mateusfccp]

@@propercooking Thanks, I will try it!

[@doeeyes2]

Ive done this with frozen lemons, frozen rasberries, sugar and coconut cream in a blender.. makes like a sorbet and then filled the frozen shells. You can also do this with limes, oranges, mangos and fill with various fruit mixtures, like strawberry lime or peach mango. Perfect summer dessert with very minimal prep time except freezing the fruit and shells in advance. You can even add some vodka if you want a boozy treat. Pro tip: Never blend lemon stones, as they can break your blender. Make sure to always blend the lemons first, then pour into ice cube trays or molds and freeze... that way will be easier on your blender when it comes to blend.

[@debbieserrano13]

What r the ingredient such as white stuff

[@propercooking]

I think what you're asking about is vanilla powder. You can also use vanilla extract instead.

[@alorrxa9726]

when scooping out the lemons i accidently broke a glass bowl 🥲

[@propercooking]

Sorry to hear that! But when you taste it, you'll think it's worth it😋 Be careful next time…

[@aluminumslug]

The lemon WHAT

[@luizfelipegarcia4676]

Lemon pussey

[@propercooking]

🍋🍋🍋

[@hlya58porsin22]

👌🏼🙏🙋‍♀️

[@Ironwomenn]

Can you help me how many grams all ingredients for 1 lemon I just have one 😔 Thankyouu!

[@propercooking]

You only need 1 lemon to make the filling in this recipe. After grating the rind of 1 lemon, you can squeeze the juice of the same lemon and use it. Instead of filling the lemon shells, you can use the same size pots to pour the mixture.

[@Master-tg4bl]

Lumber jack tycoon 2 music

[@katewehr414]

heavy cream? that looks like yogurt did you whip the cream before hand?

[@propercooking]

Cream Président brand has 35% fat. It was taken out of the fridge and used .I didn't whip the cream.

[@Jennifer-di4nl]

Whats Vanilla powder?

[@propercooking]

Vanilla powder is the powdered form of vanilla extract. You can use a few drops of vanilla extract instead.

[@mina-gf4dc]

What is this cream ?

[@propercooking]

This is President brand heavy cream with a 35% milk fat content.

[@mina-gf4dc]

@@propercooking tahnk you i did it and i'm waiting for it in the freezer

[@marythebat2757]

why did mine curdle after adding the lemon juice 😢

[@propercooking]

Don't worry, it's normal to curdle.

[@TheCzitos]

Can we use something else instead of sugar to make it a little more healthier? For example, erythritol or xylitol?

[@Mr.AlwaysRight]

Is xylitol really healthier? Trading one bad for another.

[@propercooking]

I have not tried this recipe with sweetener. Instead of 75 grams of sugar, you can use 100 grams of erythritol. It could be a little softer, but I think the flavor will be similar. As a low-calorie alternative, I usually prefer to use stevia.

[@dashieldmasta177]

Putting 15 grams of xylitol into ANY serving of ANYTHING should be a felony

[@drpygmr2416]

rpgm music go wild

[@yoashka1]

This heavy cream looks thicker than a reg heavy cream. What’s up with that

[@propercooking]

The cream is 35% fat and its brand is Président. I took it out of the fridge and used it. Maybe that's why it looks thicker

[@harmonioushomestead321]

Looks like sour cream to me

[@kathrynmolesa1641]

That is a wicked machete.

[@washedboi]

juicing a lemon like that should be illegal I'm calling the cops

[@ScottRedstone]

After turning off the sound it was better. I prefer Lemon curd.

[@propercooking]

👍

[@jstefens]

that heavy cream looked like sour cream. am i wrong there?

[@propercooking]

It’s heavy cream. It looks thicker than usual because I took the cream out of the fridge and used it cold.

[@malibuhiegts]

75g of sugarghhh

[@nervanadrama-9080]

ايه كريمة ثقيلة دي 😅

[@propercooking]

Milk cream with 35% fat content 👍

[@k4IIen]

I think I added too much lemon juice smh

[@propercooking]

It could be. If it is more liquid than it should be, you can put it in the freezer and freeze it for 1-2 hours and make it like lemon ice cream 😊

[@PoopLoop202]

heavy cream is NOT that thick, tf? Did you let it curdle first?!

[@propercooking]

This heavy cream is the Presidént brand and is a little ticker than usual. I also took this cream out of the refrigerator and used it, that’s why it’s ticker. But you can use any heavy cream with 35% fat content.

[@Sean-pc8zs]

that's not how you use the zester... zester on top, then you tip it over in the bowl... don't grate your lemon over the zester, every chef knows that is the wrong way. use the zester over the lemon, let the zest build up in the pocket on top of zester, then dump it in your bowl...

[@propercooking]

I tried it as you said, it was more practical 👍 thank you!

[@noone-777]

You lost me at vanilla powder

[@phtoriumtears3020]

I made it on this new year holidays and here is what i say about it. It's not worth of your time and money. There is nothing special in this dessert.

[@propercooking]

I'm sorry to hear this. It's actually a low-cost and quick-to-make dessert. You just need to wait for it to cool in the fridge. But if the taste doesn’t suit your taste, there is nothing to do.

[@vanessapisces13]

So slow

[@propercooking]

In this video, we tried to explain the recipe in detail. For the faster recipe, you can watch our short video ⬇️ kzbin.infoYnCWOTzcygE?feature=share

[@naraamraxova2485]

I made it. I didnt like it. No one in my family liked it.

[@propercooking]

Sorry to hear that. I hope you like our other recipes…

[@wendistewart2774]

Wrong tools, techniques and knife work. Not proper cooking.

[@propercooking]

Sorry to hear that. We don’t not claim to be professionals. Just using our small home kitchen and equipment for cooking. We make our favorite recipes by showing proper measures and simple techniques.

[@suzannebrown945]

❤