Well it would seem that my ‘O’ Level Home Economics is coming in quite handy for Maison Cupcake’s Dead Easy Desserts challenge. Last month I submitted my Chocolate Blancmange and this month I have opted for the very quick and easy Lemon Posset. I can remember quite clearly that there was much laughing and giggling when we were told the name of this dessert – we were only 16 years old and a double period of Home Economics didn’t hold everyone’s attention as much as it did mine.
A Posset originates from as far back as the 1600’s and has changed quite considerably over the years. It started off its days as more of a drink made from milk or cream which had been enriched with sugar and alcohol rather than the citrus fruits we use today.
This Lemon Posset is an incredibly easy dessert to make but it can be very rich, I serve mine up in small dishes (ok, so I normally end up eating two) and serve them with a fruit sauce made from raspberries to help cut through the richness. You can also sprinkle some caster sugar on the top and caramelise it using a cook’s torch to make a cheats crème brûlée. In my photos I have decorated the possets with sugar coated red currants. If you fancy doing this then dip your fruit lightly into some beaten egg white, shake off as much as you can and then coat the fruit in caster sugar. Arrange on a cooling rack to dry. This dessert keeps well in the fridge until the next day but any longer and the lemon juice will start to separate from the cream. Still tastes good though.
- 600ml double cream
- 150g caster sugar
- Juice of 2 lemons
- Put the cream and sugar into a large pan and slowly bring to the boil, stirring constantly.
- Continue to boil gently for a couple more minutes, being careful not to let the cream boil up and over the edge of your pan.
- Remove from the heat and add the lemon juice (I strain my juice to remove any bits).
- Stir together until well combined and leave to cool for 5 minutes.
- Pour into individual serving dishes and refrigerate until thick.
Serve with fresh raspberries or sugar frosted red currants to help cut through the richness of the dessert.
I am also sending this over to Emily’s Recipe of the Week link up.