Don't you love the word 'posset'?
posset (noun). A posset (also spelled poshote, poshotte) was a British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century. The word is mainly used nowadays for a related dessert similar to syllabub. source: wikipedia
'Posset' has such an olde worlde, medieval ring to it. It ranks up there with "odds bodkins", "the chalice from the palace has the brew that is true", "mead", and "trifle not with me, mi'lady!" as classic words and phrases from the Galahad/Lancelot/Guinevere era. Bring back jousting, I say!
Well, maybe not jousting and jesters. Let's just start with a lovely lemon posset. It's like a smooth, creamy lemon mousse, and it's made with just 3 ingredients. Perfect to languidly lick from a spoon while waiting for your knight in shining armour to gallop up and liberate you from your life of serf-itude.
Lemon posset with passionfruit
300ml thickened cream
90g caster sugar
70ml lemon juice
2 passionfruit, to serve
1. Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally.
2. Reduce heat and simmer for 3 minutes, stirring, until the mixture thickens.
3. Remove from the heat and stir in the lemon juice. Cool in the saucepan for 30 minutes, then strain into serving glasses. Cool slightly, then cover and refrigerate for 3 hours or overnight.
4. Spoon the pulp from the passionfruit over the possets before serving.
Ingredients - all you need is cream, sugar and lemon juice.
Simmer the cream and sugar in a saucepan, then add the lemon juice and strain into glasses.
This recipe serves 4, but I made it for 2 - more for each lucky person!
The possets can be topped with any fruit, like the tangy passionfruit and blueberries here.
Hey nonny nonny, come hither and try this posset. Tis verily splendid!
[And avoid the vessel with the pestle]