Lemmon Posset is a traditional English recipe (originating in Elizabethan times) for a classic dessert of boiled cream with sugar, lemon juice and lemon zest that's cooled, placed in glasses, chilled and topped with whipped cream and a lemon slice before serving. The full recipe is presented here and I hope you enjoy this classic English version of: Lemmon Posset.
Possets are a classic Elizabethan dessert (the first printed recipes are from the 1560s (but their ancestry probably go further back), typically made with wine and eggs. This version updates the concept, substituting cream for the wine and egg mix used during Elizabethan times. It's very easy to make, and guaranteed to be a hit.
Instead of the lemon zest and juice you could also substitute tart, stewed, fruit such as blackcurrants, rhubarb or gooseberries.
250g (1 1/4 cups) caster sugar
juice of 3 lemons
finely-grated zest of 1/2 lemon
50ml (4 tbsp) double cream, whipped, as a topping
sliced lemon to garnish
Transfer to a refrigerator and leave for about 5 hours, or until completely set. Place a little whipped double cream on top, decorate the rim of the glass with a slice of lemon and serve.
As well as being an excellent and simple to make dessert, you could halve the quantities in each glass and serve this instead or intermingled with lemon sorbet as a palate cleanser between courses.
Possets are a classic Elizabethan dessert (the first printed recipes are from the 1560s (but their ancestry probably go further back), typically made with wine and eggs. This version updates the concept, substituting cream for the wine and egg mix used during Elizabethan times. It's very easy to make, and guaranteed to be a hit.
Instead of the lemon zest and juice you could also substitute tart, stewed, fruit such as blackcurrants, rhubarb or gooseberries.
Lemmon Posset Recipe
Ingredients:
700ml (3 cups) double cream250g (1 1/4 cups) caster sugar
juice of 3 lemons
finely-grated zest of 1/2 lemon
50ml (4 tbsp) double cream, whipped, as a topping
sliced lemon to garnish
Method:
Add the double cream and sugar to a saucepan. Bring just to a boil and stir until the sugar dissolves. Stir-in the lemon zest and cook for 3 minutes then take off the heat before stirring-in the lemon juice. Allow to cool and pour into serving glasses.Transfer to a refrigerator and leave for about 5 hours, or until completely set. Place a little whipped double cream on top, decorate the rim of the glass with a slice of lemon and serve.
england, lemons, milk, cream, posset, traditional
Dessert
British
Lemmon Posset Recipe
https://fabulousfusionfood.blogspot.com/2019/04/lemmon-posset-recipe.html
Lemmon Posset Recipe. This is a traditional English recipe from the Elizabethan age for a dessert of boiled cream and sugar flavoured with lemon juice and lemon zest that makes an interesting and delicious dessert.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaauHo6oPTpYbK5B4nFsDVFobHDlSgJAyTKNRwQLjvq-4Phs_qyzBKYNHEZaK0ORxkbfHaNle0N85AKaJG0Fx3F-e37gCqtWoMdZIG-fD-zfcGAcEfy1qIC2oDpYAekmnG0bWpKnUyCY/s1600/lemon-posset.png
2019-04-06
Yield: 4–6
Lemmon Posset Recipe
Lemmon Posset Recipe. This is a traditional English recipe from the Elizabethan age for a dessert of boiled cream and sugar flavoured with lemon juice and lemon zest that makes an interesting and delicious dessert.
prep time: 25 mins
cook time: 300 mins
total time: 325 mins
Ingredients:
- 700ml (3 cups) double cream
- 250g (1 1/4 cups) caster sugar
- juice of 3 lemons
- finely-grated zest of 1/2 lemon
- 50ml (4 tbsp) double cream, whipped, as a topping
- sliced lemon to garnish
Method:
- Add the double cream and sugar to a saucepan. Bring just to a boil and stir until the sugar dissolves. Stir-in the lemon zest and cook for 3 minutes then take off the heat before stirring-in the lemon juice. Allow to cool and pour into serving glasses.
- Transfer to a refrigerator and leave for about 5 hours, or until completely set. Place a little whipped double cream on top, decorate the rim of the glass with a slice of lemon and serve.
© Dyfed Lloyd Evans
As well as being an excellent and simple to make dessert, you could halve the quantities in each glass and serve this instead or intermingled with lemon sorbet as a palate cleanser between courses.
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