I'm quite taken with Possets. I mentioned one in my Aran Island post - Enda's Lemon Posset - and gave a brief explanation.
A posset is a very very old English dessert, that was originally liked a curdled cream using lemon juice. In Belfast I ate the most sublime Lavender Posset with Shortbread - pictured above. And the Chef at Molly's Yard was happy to part with the recipe.
Molly's Yard Lavender Posset
500g Cream
150g sugar
Mix together, then add lavender flowers and lemon juice - bring to the boil, then strain into ramekins (little dishes) and chill.
Now, I was informed that instead of lavender you can use any flavouring you like - I'm going to test it out and see how it goes....imagine honey and lavender...MMMMMMMMM.
How much lemon juice?
ReplyDeleteUm...I don't know! I'd try the juice from one lemon and see how that goes. The lemon juice should set the cream and give a bit of flavour. Let me know how it goes, Oh Great One!
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