Mmmmm...this one is a keeper. An old keeper. A recipe that's been around for a century and then some and yet it was new to me and I'll bet new to you, too. Posset is the easiest dessert to make, with only THREE ingredients, and it tastes fancy-schmancy. I discovered posset a few months ago and have made it almost weekly since - its quick to make, is always a sure-bet, and goes down so smooth you'll forget you're eating hundreds of calories...but please don't let that stop you!
As I mentioned, you need only 3 ingredients, heavy cream (whipping cream), Baker's sugar, which is ultra-fine and dissolves a bit faster than granulated sugar and lemon juice...or lime juice or orange juice...any citrus flavor you like.
The cream and sugar are heated and boiled...yes, boiled...curdled cream is where it's at! You do have to watch the pan carefully as boiling cream will boil over and out of the pan if you're not careful - but you don't have to stand and stir constantly, just occasionally, and only for 8 minutes. Lemon juice is added after cooking and that's it. You're done! How simple is that?!?
If you want to learn more about posset, you can read all about it's old English origins and how acid added to cream makes for such a luscious dessert (it's better than mousse!) by visiting Cooks Illustrated, just click here.
You don't need to add anything to the top of the posset if you don't want to - or if you're like me and can't wait to dive right in, just wait until the posset cools so it will set, then grab a spoon! But adding a spoonful of blackberry jam and some fresh blackberries is the cherry on top, so to speak. You can add whatever berries/fruit you want - or maybe just top with a dollop of whipped cream - because if you're in for a penny you might as be in for a pound...actually many pounds if you eat this all the time - if you get my drift!
It tastes as good as you think...it's creamy and rich and decadent and the perfect ending to a perfect, or even not so perfect, meal...and it makes for a great afternoon snack...if you're into that sort of thing.
Lemon Posset with Blackberries - Adpated From The Beach House Kitchen Blog (If you're not familiar with The Beach House Kitchen, you need to be, she has fabulous recipes!)
2 cups heavy cream
2/3 cup baker's sugar (you can use granulated sugar, just stir really well to make sure it all dissolves)
1 tablespoon grated lemon zest
6 tablespoons freshly squeezed lemon juice
1 1/2 cups blackberries, optional
1/2 cup blackberry jam, optional
Whipped cream for topping, optional
In a medium saucepan, combine cream, sugar and lemon zest. Bring to a boil over medium heat. Continue boiling, stirring often, until sugar is dissolved. Be careful that mixture doesn't boil over. Continue to boil for 8 minutes. Remove from heat and stir in the lemon juice. Cool slightly, until skin forms on top, about 20 minutes, then strain through a fine mesh sieve to remove the zest, for an ultra-smooth posset. (If you want a stronger lemon taste,don't allow skin to form and don't strain.) Discard zest. Divide the mixture into 6 individual glasses, jars or ramekins. Refrigerate, uncovered until set, about 3 hours then cover with plastic wrap and keep refrigerated until cold and ready to serve. Can be made two days ahead. Divide the mixture into 6 individual glasses, jars or ramekins. Top each serving with a spoonful of blackberry jam and fresh blackberries, which is optional, but I highly recommend.
Just look at hour thick and creamy this is! And it's dang, dang, dang, dang, dang good! 5 dangs on the ol' dang meter for sure! I calculated each serving to have approximately 350 calories...which isn't so bad...but who's counting?!?
