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What the heek is a posset?
A posset originally referred a British hot drink of milk curdled (yum) with wine or ale, often spiced, which was popular from medieval times to the 19th century. Doesn't that sound delicious? Curdled milk, mixed with beer....mmmmm!
Not feeling it? Nah, me either. That's just disgusting. Thankfully, in modern times, a posset is a cream based pudding usually flavored with lemon. It's probably the easiest, and tastiest, dessert you can throw together in just minutes, and still impress your guests. It's the perfect, light ending to a special meal. Trust me. (And no curdled milk involved ~ I pinky swear).
Lemon & Lime Posset
- 2 1/4 cups whipping cream
- 3/4 cup sugar, plus 1 teaspoon sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 teaspoon grated lemon peel
- 1 teaspoon grated lime peel
- Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over.
- Remove from heat.
- Stir in lemon juice and lime juice and cool 10 minutes.
- Stir mixture again and divide among six 1/2-cup ramekins or custard cups.
- Cover and chill possets until set, at least 4 hours or overnight.
- Mix remaining 1 teaspoon sugar, lemon peel, and lime peel in small bowl. Sprinkle on top of possets.