When Iz mentioned that she was going to make a lemon posset it got me thinking. You know what it is like when you blog... you constantly take photographs of stuff thinking that it will make the start of a good blog post and half the time you never get around to it and the photos get forgotten about and the blog post never happens. Well at least that is what happens to me. So Iz's post reminded me of photos I'd taken between Christmas and New Year that were still languishing on my camera... of posset! Isn't that a great word!
Posset Pot - V& A
I knew that posset was an old British recipe but I didn't know very much about it and was fascinated to find that originally it was a hot drink of curdled milk and ale popular from Medieval times through to the nineteenth century when it was considered a remedy for minor ailments. It was also known as poshotte or poshote. Lady Macbeth used "drugg'd possets" to knock out Duncan's guards. Which is a far cry from today's version which is a citrus fool/mousse type of dessert.
And if you have never made or tasted a posset then you really must... it is the most utterly divine concoction... citrussy, sweet and creamy and what's more it is the easiest and quickest dessert you could ever make. You can make it with any citrus fruit but my favourite is Lemon and Lime
Lemon and Lime Posset
600ml double cream
150g caster sugar
Zest and juice of 1 lemon and 2 limes
Put the cream and sugar in a saucepan over a low heat and bring to the boil. Simmer for three minutes, remove from the heat and allow to cool slightly. Whisk in the citrus juices and zest. Pour through a fine sieve and and then pour into six to eight serving glasses. Refrigerate for three hours before serving with pistachio shortbread... but that's a recipe for another time!