Lemon Posset is making a comeback. There's nothing easier than a Lemon Posset recipe for a quick, and deliciously tangy pudding - perfect for summer days. Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and minor ailments and a sleep-aid. Posset appeared in Shakespeare's Macbeth when Lady Macbeth used a poisoned posset to knock out the guards outside Duncan's quarters.
Later it became a thickened cream dessert, flavored usually with honey and lemon. Three ingredients make this a quick, easy and light, dessert.
Later it became a thickened cream dessert, flavored usually with honey and lemon. Three ingredients make this a quick, easy and light, dessert.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 2 ¼ cups/500ml heavy/double cream
- 3 lemons, juiced, zest removed and cut into strips
- 1 tbsp honey
Preparation:
Note: At no time should you vigorously boil the posset as this will inevitably curdle the mixture.
- Place the cream, lemon zest and juice into a saucepan and bring to a gentle boil. Remove from the heat and leave to infuse for 30 minutes.
- Strain the cream through a fine sieve into a jug then return to the pan and bring back to a gentle boil. Add the honey and stir. Simmer gently for 5 minutes until the cream starts to thicken.
- Leave the cream to cool slightly then pour into 6 ramekin dishes filling two-thirds full. Leave to cool then chill in the refrigerator until set (about 2 hours).
