A posset is a very old drink which dates from the Middle Ages. It was originally a milky drink used as a cure for minor illnesses. Wine was frequently used to curdle the flavoured/spiced milk. Nowadays, possets are generally dense cream desserts made with cream, sugar and citrus fruits. This is the classic recipe, made with lemon.
Ingredients
- 300 ml double cream (must be double cream)
- 75g caster sugar
- juice of 1-2 lemons
Method
- Add the cream to a saucepan with the sugar and bring slowly to the boil. Stir constantly to ensure the sugar dissolves.
- When the cream reaches a gentle boil, reduce the heat slightly and simmer for 3 minutes, stirring all the time.
- Remove the saucepan from the heat and add the juice of 1 lemon. The mixture should begin to thicken. Taste and add more lemon juice if necessary. The mixture should be sweet but very fresh and tangy.
- Leave to cool for 5 minutes then pour into 4 shot glasses or espresso cups. Bang the glasses/cups to remove air bubbles.
- When cool, chill overnight, or at least 3 hours before serving. Take out of the fridge 15 minutes before serving.
Serves 4.
