After yesterday's little episode, I felt the need for some comfort food. And I knew just what I wanted.
On my last trip to the UK I tried a delightful dessert called 'lemon posset'. I had never come across it before, although I do vaguely seem to recall that the word posset was already mentioned in the Scottish play. Not quite sure though - I may just be making that up! And I can't really see lady Macbeth serving this to her dear spouse - that would sort of disturb the whole sinister image. Although, perhaps lemons and sugar would have sweetened that little hand. Wasn't posset some sort of alcoholic drink? A hot toddy type thing? Oh never mind!
I LOVED it. It is rich, creamy, and delightfully lemonny (is that a word?). So I was determined to find me the recipe and make this at home one day. And what do you know? Easiest recipe for pudding in the world! I took that to be a sign. What do you mean I'm interpreting things to suit my own wants?
You need 500 ml of cream (Brits would use double cream, but we don't have that in NL, so I just took our regular variety), the juice of three lemons and 120 grams of sugar. And that's it!
Put the cream and the sugar into a sauce pan and bring to the boil while stirring so the sugar disolves. Let it boil for a good 3 minutes. Then take the pan off the heat, and pour the cream into a jug. Add the lemon juice, give it a good stir and then pour the mixture into containers of your choice. I used tea cups - looks ever so cute. This is a very rich dessert - you may want to use smaller containers. I'm a greedy pig so my relatively large tea cups suited me just fine.
The next bit in the process is the one I hadn't really thought about: it needs to set. In the fridge. For AT LEAST 3 hours. So much for the instant gratification I had in mind. Oh well. At least that means I won't have to think what to serve for dessert for this evening's girlie get-together.
I sampled one of the cups this morning. Had me a teaspoon of pale yellow loveliness - to die for. The acid in the lemon juice sets the cream which doesn't curdle the way milk does, because of its high fat content. You really end up with the smoothest of puddings with this recipe! I added some candied peel on top - just to make it look a bit more interesting.
Obviously I do need to reprogramme myself and not go for food the moment something upsets me. I'll sort that one out yet. For now I've got lovely lemon posset to look forward to tonight!