Thursday, 5 May 2011

Lemon Posset

A posset you ask. What is a posset? 

Posset (noun).  A posset (also spelled poshote, poshotte) was originally a British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century. 

Since then a posset has evolved to become a thick creamy dessert, flavoured usually with lemon. This version of a posset uses a mere three ingredients which results in a delicious tangy dessert, perfect for the summer. Imagine sitting in the sun, languidly licking a spoonful of lush lemony goodness. What could be better?

Lemon Posset

Makes 4 portions

Recipe from Ooh Look


70ml freshly squeezed lemon juice (1-2 lemons depending on its size)
300ml double cream
80g caster sugar

  1.  Mix cream and sugar in a saucepan and bring to a boil, stirring occasionally 
  2.  Reduce heat and simmer for about 3-4 minutes, stirring, until mixture thickens.
  3. Take the pan off the heat and stir in the lemon juice. It should resemble the texture of custard.
  4. Let the mixture cool for about 30 minutes then pour into ramekins. Cool slightly before refrigerating for   about 3 hours.
Note: At no time should you vigorously boil the mixture as this will inevitably curdle the posset.

-       p/s. Best served with acidic berries. Not only is the colour contrast magnificent, the berries also helps balance out the sweetness of the posset.

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