Saturday, November 13, 2010

Lemon Posset ...

Talk about a poison pen! Ever since Shakespeare's Lady Macbeth used a poisoned posset to knock out the guards outside Duncan's quarters, the lovely Lemon Posset has had a hard time making a comeback.

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 insomnia (I would guess its effectiveness as a sleep aid would really depend on how much ale they used). At any rate, it evolved into a thickened cream dessert, that is now a quick, easy and light dessert perfect for the holidays.

This refreshing recipe comes from Picnikins, a local caterer.  Enjoy!

Lemon Posset

2 cups heavy whipping cream
3/4 cup sugar
1/3 cup strained fresh lemon juice

Place cream and sugar in a heavy-bottomed saucepan. Bring to a simmer, whisking constantly. Once at a simmer, continue to whisk constantly for 3 minutes while at a constant simmer, adjusting the heat as necessary. (Three minutes is the magic number!)

Remove from heat. Stir in the strained, fresh lemon juice. Pour into small cut glass bowls or martini glasses. Refrigerate for at least 3 hours.

Serve dusted with powdered sugar, a fresh mint sprig and the crispest ginger snaps you can lay your hands on.

Makes 6 servings.

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