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.