A New Course Begins…with a Lemon Posset

We have just started another intensive residential four week course here at the Gables, which means that the school is full of new enthusiastic students ready to develop their cookery skills and take their first steps to becoming trained, confident and happy cooks. As we write this, we can smell their first batch of fresh bread rising in the oven (is there a better smell on earth?)

We are going to share with you today a very simple recipe which the students learnt to make on the very first day of their course – a Lemon Posset.

Possets can trace their roots back to medieval times although they only began to take on a form which would be recognisable to the modern cook in the 16th century. Our lemon posset is incredibly easy, and makes a perfect dinner party dessert as it can be made in advance. We recommend it be served with a candied piece of lemon peel and an amaretti biscuit.

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LEMON POSSET

(Serves 6)

600ml (1pt) double cream

140g (5oz) caster sugar

Juice of 2 lemons

Tip the cream and sugar into a pan and slowly bring to the boil, stirring to dissolve the sugar.  Boil for exactly 3 minutes, then remove from the heat.

Whisk in the lemon juice and pour into small glasses, leave to cool.  Chill overnight until set.  Serve with amaretti biscuits.

NOTE:  Time the boiling exactly.  This is a luscious velvety dessert which is easy to make.

One Response to “A New Course Begins…with a Lemon Posset”

  1. Tom Terry says:

    Have you ever considered publishing an e-book or guest authoring on other blogs? I have a blog based upon on the same topics you discuss and would love to have you share some stories/information. I know my subscribers would value your work. If you’re even remotely interested, feel free to send me an e mail.

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