One viewer asked if I could make something that didn’t contain lots of butter. Since I don’t like oil in cakes very much I decided to try a lovely old-fashioned British recipe, Posset.
According to Wikipedia Posset was a British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century. The word is mainly used nowadays for a related dessert similar to syllabub. The modern version is usually made with cream and sugar with lemon, or other citric or acidic juice. Boiling the cream and sugar and then adding the lemon is all there is too making this deliciously silky dessert. The lemon causes the cream to set as it cools and tastes wonderful.
It takes only a few minutes to make and then you wait for it to chill and set. This is the sort of dessert that you can make the day before needed. So if you are having a dinner party or such you can do these in advance.
You can serve the posset in small dishes or glasses, and with some berries or sable type biscuuits.
- 600ml double cream(or heavy cream)
- 150g caster sugar(granulated is fine too)
- 100ml lemon juice(or juice from 3 lemons)
- Zest from 3 lemons
- In a saucepan gently bring the sugar, cream and lemon zest to the boil, stirring all the time.
- When the mixture reaches boiling point strain to remove the zest(if you wish).
- Return the mixture to the saucepan and boil gently for 3 minutes.
- Remove from the heat and add the lemon juice and stir until fully combined.
- Pour the liquid into dishes of your choice and allow to cool a little before chilling in the fridge for at least 3 hours(covered with plastic wrap), to allow the posset to set.