Recipe: lemon cream or lemon posset

The original posset, which dates back to the Middle Ages and was even mentioned in Shakespeare's Macbeth, was a sweet drink similar to eggnog. Milk or cream, sugar and spices were mixed with the drink and poured over the slurry, which formed a thick layer over the drink. While it served as a dessert, it was also used as a cold medicine and also as an aphrodisiac for newlyweds on their wedding night. Somewhere in the late 19th century, the term posset became a synonym for a dessert made from sweet cream that has been hardened with acid and is still known as such today.

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• Difficulty: easy
• Rating: ★★★★★
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Ingredients

• 600 g of sweet whipping cream
• 200 g of sugar
• lemon peel and lemon juice of 3 lemons

Directions

1. Place the cream in a large saucepan with the sugar and heat gently while stirring until the sugar melts.
2. Let it boil for about a minute. Then turn off the flame.
3. Stir in the lemon zest and juice and mix well. Then pour the cream and put it in empty lemon peels or glasses. Let it cool down.

@nurhkasim

Lemon posset (serves 6) This recipe makes enough to fill 3 pretty large lemons (6 hollowed out lemon halved). I added about 2-3 tbsp to each lemon half, but you can make this in small jars or ramekins. The portions are pretty small but it's quite sweet and sour. If you're using lemons as the serving cups, try using large lemons. Also, I think using a small spoon works best when hollowing out lemons!! The recipe is based on the lemon posset recipe by bbc good food and is inspired by @aromecassis Ingredients 200 g heavy cream (I used 37%) 75 g sugar (you can reduce it to 50 g if you'd like a less sweet dessert) 25-30 g lemon juice (I used the juice of 1.5 pretty dry lemons) 1/2 tbsp lemon zest 1 tsp vanilla Method 1) Add the heavy cream, sugar and lemon zest to a pot. Let it come to a slight simmer and let it simmer for 3-4 minutes. Makes sure it never boils, just simmers. The color of the heavy cream will darken and it will become a bit thicker. 2) Remove from heat and add the lemon juice and vanilla and mix around. You'll see it thicken immediately. 3) Run the mixture through a sieve to remove the lemon zest. 4) Let it chill for a minute or two. Fill your hollowed out lemons or ramekins and let it set in the fridge for 1-2 hours. #lemon #lemond dessert #easydessert #fruit #italian #lemons #fyp #foryou #fypシ

♬ original sound – Nur Kasim

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