Philadelphia Lemon Posset Ice Creams
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  • Prep time 10 '
  • Total time 10 '


  • 200 g Philadelphia Original
  • 200 ml Double Cream
  • 30 g castor sugar
  • 2 Fresh Lemons (approx 60ml Juice)
  • 50 Mini Cones


  • Bring the cream to the boil with the lemon juice and sugar and simmer for 5 minutes.
  • Remove from the heat and cool.
  • Place the cheese into a bowl and add the lemon cream.
  • Refrigerate to set before piping into the mini cones.


Nutritional Information

Typical values Per Recipe
Energy 12353.0 kj
Energy 2950.0 kcal
Fat 190.0 g
Carb 270.0 g
Protein 40.0 g
Saturated fat 125.0 g
Salt 11.3 g
Dietary fibre 5.0 g
Sugars 115.0 g
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