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!
It looks and sounds delicious, and is probably far more so than the original recipe. I love the china posset pot too.
ReplyDeleteI love that little posset pit and those pistachio shirt reads look delicious.
ReplyDeleteI'll pass on the lemon posset, not my favourite dessert though I sometimes eat a little to be polite. xx
Mmmm, lemon is one of my favourite flavours!!
ReplyDeleteDon't forget that shortbread recipe now! :)
V xxx
Dangerously easy and delicious! I made a syrup with the sugar and juice, and didn't simmer the cream. Worked just the same. Eaten in two sittings between two people. Was that a bad thing to do?! I cheated and sent himself into town for posh shortbread tho, and didn't make my own.
ReplyDeleteIt's one of my favourite desserts but I've never made it as I assumed it was very difficult. Going to have a go now though, thanks for the recipe 😊
ReplyDeleteNoooo! I want that pistachio shortbread recipe now! LOL!
ReplyDeleteOK I'm persuaded I need to try this now. I'd always assumed it was something nearer to a lemon cheesecake but this sounds even more delicious.
ReplyDeleteHow yummy is that, I must make some soon. I love your posset pot too. Cheers
ReplyDeleteSounds fantastic. Diversion technique, I'm off to look in all my old cookery books for recipes.
ReplyDeleteAnnya
Sounds fantastic. Diversion technique, I'm off to look in all my old cookery books for recipes.
ReplyDeleteAnnya
That looks gorgeous and the presentation looks like something from afternoon tea at the Ritz. I made rhubarb posset when my DH was on the Attkins diet, I'd forgotten about it, will have to another go.
ReplyDeleteThey always look lovely but the word always reminds me of baby ick. :-/
ReplyDeleteYum, this sounds delicious!
ReplyDeleteWhen I read that things are sharp, lemony and citrussy my mouth starts to salivate.... and then I read that you need to make it with cream and sugar! Drat! Not low fat then? Pity.
ReplyDeleteI always thought a posset was a healing thingy ... like a mustard plaster. Couldn't have been more wrong! Obviously I've never tried one either, but lemon/lime mixed with thick cream sounds decadent. Wendy x
ReplyDeleteWasn't posset given to poorly children by their nanny in old childrens books?
ReplyDeleteAlthough yours looks much too delicious to feed to children!
Oooh, YUM. I'd never heard of posset, but it looks delicious -- thanks for the recipe!
ReplyDeleteI'm sure yours is delicious (as is everything you make) but I really, really wish it wasn't called posset. The name turns me right off ;-)
ReplyDeleteGina, I've just unsuccessfully tried to leave you a message. Here I go again....
ReplyDeleteI was telling you that you've once again taught me something very interesting. Although I do know Shakespeare, and have seen the word posset in other books, I never quite knew what it was.
And now I do. And now I also have an easy to follow recipe for an elegant dessert. Also, that blue and white posset pot is a gem.
Like many of those commenting before me, I am a lemon fan. Lime is quite good, too.
Many thanks! xo
Ooh that sounds delicious I adore lime and lemons so just have to make some. My nana used to make us possets when we were poorly but I don't recall them sounding that tasty!!
ReplyDeleteI can live without Posset, cream and I do not agree, but I do like that pot!
ReplyDelete