July 29, 2017
Desserts, Puddings, Dairy,
Fruit, Lemon, British, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Stove Top, Gluten-Free, No Eggs, Vegetarian, Sugar, Heavy Cream, Kosher Dairy more
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"Not only is it a delicious pudding, but it’s a pudding with history, harking back to the late medieval. Originally it might have been a cooling drink with, it was thought, some medicinal properties but is has now morphed into this rich and creamy pudding. And that name! “Posset”. It just reeks of the Georgian; wildly impractical clothing, whispers hidden behind a wafting fan... You get it.
This lemon posset freezes really well. As a result, it’s perfect for entertaining: just whip up a large batch beforehand, use shot glasses or ramekins for serving and everybody will be impressed."
Put the cream and sugar into a large saucepan, bring to the boil and simmer while stir for 3 minutes.
Remove from the heat, add the lemon juice, and stir well.
Pour the mixture into individual dishes (ramekins, wine glasses, espresso cups - it is very rich so a smaller serving is better) and refrigerate for at least 3 hours.
Serve with a slice of lemon and a little cream poured on top. You can also add a raspberry and two blueberries for a pop of color.
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