Sue Brown served Posset at a dinner recently.  It’s a silky smooth creamy dessert with a hint of lemon and lime.  It was served in medieval times as a drink of curdled milk with wine or ale. Sounds ghastly!  This modern version is delicious. It’s a perfect way to finish off a meal.  It’s not too rich, even though its basically cream and sugar.  Here’s the recipe I used:

Boil 2 1/4 cups of cream with 3/4 cup of sugar for 3 minutes.  Watch it carefully or it will boil over.  Add 3 T lemon juice and 2 T of lime juice.  Cool before putting in glass dishes or ramekins.  Just before serving sprinkle with a mix of 1 t sugar and 1 t each of lemon and lime rind.

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