Three is the number of ingredients you need to make this elegant dessert, just three.
Posset was originally a hot drink made of boiling milk curdled with some wine or ale, spiced with nutmeg and cinnamon. It was very popular from the medieval times to the 19th century and was used as a remedy to mild cases of cold and flu. However it has evolved through the years and became the creamy British dessert that’s served cold.
It’s usually made with citrus fruit and all you need is the juice of your chosen fruit, cream and some sugar. You boil everything for a few minutes, pour into ramekins and chill in the fridge. I love it at the end of a big meal, when I don’t really have any room for a dessert but still can’t not have anything sweet, no meal should or could end without dessert :):) It is very light, a small portion is enough to make you happy, can be made a couple of days in advance and is very elegant, see it’s perfect for dinner parties :):)
- 500 ml heavy cream
- 60 gr sugar
- 60 ml lemon juice
- 60 ml orange juice
- zest of ½ a lemon
- zest of ½ an orange
- Mix the cream with sugar, lemon and orange zests and bring to a soft boil on medium heat, stirring continuously. Cook for 2-3 mins.
- Add the lemon and orange juices, bring back to boil and cook for another 2-3 mins.
- Pour the slightly thickened mixture into ramekins and let cool at room temperature. Once cool enough, place in the fridge and chill for at least 4-5 hours, preferably overnight.
You can pass it through a fine sieve to eliminate the zest.
You can decorate it with a fruit of your choice, I personally like the forest fruits as they look good on everything.
It is usually served with a shortbread type biscuit for a bit of crunch against the silky smooth cream.