Nateur Cooking With Nur Kasim: Lemon Posset
Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible, not to mention insanely satisfied!
Name: Nur Kasim
Tell us about yourself: I’m a 26-year-old part-time pharmacist and part-time recipe developer and content creator, based in Denmark. Cooking is one of my main creative outlets, so I appreciate the art of experimenting with flavors, textures and colors to make good food. My roots are scattered across the Mediterranean and I’m based in a Scandinavian country, so I'm influenced by a lot of different countries' cuisines and I wouldn’t have it any other way.
Favorite dish to serve at a dinner party: Homemade pasta! I’ve recently started making herb-laminated handkerchief pasta and would love to serve that at a dinner party. Oh, and I also really love dips and side dishes with fresh, baked bread.
Favorite skin food ingredient and why: Citrus! I love the brightening effects of citrus and the glow it provides.
Must-have cookbook: I prefer books that cover the science behind cooking and baking rather than recipe books (it must be the pharmacist in me). I’m currently reading my way through ‘Understanding Baking’ by Joseph Amendola and I’m liking it quite a lot so far.
Favorite tableware brand/items: I love ferm LIVING - the epitome of Danish design!
Dinner ambiance or vibe when throwing a party: I love a cozy vibe when throwing a dinner party. These are the things I try to include: fresh flowers, candles, fresh and dried fruits, multiple dessert options, mocktails and card games.
Three things you always keep in your refrigerator: Mustard, jam and as many herbs as possible.
Favorite healthy treat: Dates filled with pistachio butter and coated in cocoa powder. Tastes absolutely incredible.
Eat this recipe for: Serve this dessert for loved ones on a warm spring evening.
Recipe: Lemon Posset
200 g heavy organic cream (I use 37% fat)
75 g maple syrup
35 g lemon juice (I use the juice of 1.5 pretty dry lemons)
1.5 tbsp lemon zest
1 tsp vanilla
Lemons to halve and hollow out if you want to use them instead of a ramekin when serving
Add the heavy cream, maple syrup and lemon zest to a pot. Let it come to a slight simmer and let it simmer for 3-4 minutes. Make sure it never boils. The color of the heavy cream will darken and it will become a bit thicker.
Remove from the heat, add the lemon juice and vanilla and give it a good mix. You’ll see it thicken immediately.
Run the mixture through a sieve to remove the lemon zest.
Let it chill for a minute or two.
Fill your hollowed-out lemons or ramekins and let it set in the fridge for 1-2 hours or overnight.