by The Webmaster
Serves: 6 people.
Preparation time:
30 minutes plus 4-6 hours in the refrigerator.
- 5 Lemons
- 1 Qt. Heavy Cream
- 1 C. Sugar
- 1 Vanilla Bean (or 1 t. Extract)
- 1 pt. Strawberries or Blueberries
- 6 Mint Sprigs or Lemon Slices for garnish
1. In a pot over medium heat add the Heavy Cream, Sugar and the seeded Vanilla Bean (or Vanilla Extract) and stir. Boil for 5 minutes, being careful to not let it boil over. While the Cream is cooking, zest 4 Lemons and juice them too. Remove the Cream from the heat. Add the Lemon Zest and Lemon Juice as the Cream cools. Stir thoroughly. Let cool slightly. Pour into 4 or 6 Ramekins or Pudding Dishes through a fine sieve or strainer and discard the solids. Refrigerate them for 4-6 hours. Slice the remaining Lemon for garnish.
2. Serving: De-stem the Strawberries and slice into a few wedges. Toss the Strawberry wedges (or whole Blueberries) with a little Sugar. Decorate the Possets with the Sugared Berries. Add a sprig of Mint or Lemon Slice as an edge garnish.
"Posset" - Looks like a French term but it's an Old English dessert, somewhere between a Mousse and a Pudding. It's pronounced paa'-sit (rhymes with faucet). Originally it was milk curdled with wine or ale, often spiced and used as a remedy. In the 16th century it evolved into a creamy confection. Lady Macbeth used poisoned Possets to knock out the guards outside Duncan's quarters in Act II, Scene 2 of Shakespeare's drama. This recipe does not have that effect, just good taste.
