I remember a very long time ago seeing the word posset, and thinking it had been mispelled!

Here’s a recipe for Vanilla Panna Cotta. It started off its days as more of a drink made from milk or cream which had been enriched with sugar and alcohol rather than the citrus fruits we use today. Do not leave the cream unattended, as it can boil over easily. Refrigerate, uncovered, until set, at least 3 hours. Thinly peel all the zest off the lemons. Hi, I am Susan. This sounds so refreshing, and delicious!

Wow, great post! Mom came to visit […], […] and throw it on top of ice cream for an elegant dinner party dessert. I haven’t made it yet, but I do have all the ingredients, too! Some of the items used in this post are available at my Amazon Affiliate Store Lemon, sugar and cream. Comment document.getElementById("comment").setAttribute( "id", "a0f2af23e46429e16d491a160d44daa4" );document.getElementById("ab1fc1105f").setAttribute( "id", "comment" ); Notify me of follow-up comments by email. amzn_assoc_ad_type = "smart"; (This is especially important if you are going to be transferring the Lemon Posset into crystal glasses.). Sign up for The Weekly. It’s not the last time we’ll be making it either! Can’t wait to try it…. Yours is stunningly beautiful, and it sounds wonderful. Come to think of it, not sure I’ve ever had a posset – but you are right, the possibilities are endless and you have some fine examples on here! – AberdeenNews.com: Parade … | SugarSpot, 10 Easy Summer Desserts to Keep You Cool! Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Put the zest and Sugar in TM. Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada. I was still a bit skeptical…no cornstarch…no flour…no eggs? Your email address will not be published. Could a dessert with just THREE ingredients really be THAT good? Did you use heavy cream or half and half? I’m going to try it in this recipe.

Sounds possit-tively delicious! Read more... Home » Easy » Lemon Posset (The Easiest Dessert Ever! As an Amazon Affiliate, I may earn commission on qualifying purchases. Easy and tasty! 2. Squeeze the juice out of the lemons. When I first saw it many years ago, I rhymed it with Cosette…Now I think it’s more POS-et. This sounds so “delirious”…, I’m going to town tomorrow and pick up all the ingredients. Even a non-cook, such as myself, should be able to make this decadent dessert…. I love the art of cooking and I love life! SherryO @ WhoNeedsACape.com This is really lovely. That sounds really delicious too Vivienne! It’s pretty much just heating the sugar and cream together until the sugar dissolves, then adding the citrus zest and juice to curdle the cream. After a three-hour stint in the fridge, the possets were cold, fully set, and ready to be garnished with a handful of fresh mixed berries. I must try this Cynthia! Life is a sweet and wondrous thing... | The Adventure Bite, 10 Easy Summer Desserts to Keep You Cool! Here on My Golden Pear I write about the latest trends, share my travel discoveries and enjoy improving home and garden. Dorothy, try my version too!…Orange, Honey and Lavender! Guess what I will be doing? This dessert keeps well in the fridge until the next day but any longer and the lemon juice will start to separate from the cream. A Posset originates from as far back as the 1600’s and has changed quite considerably over the years. Let sit until the mixture is cooled slightly and a skin forms on top, about 20 minutes.

amzn_assoc_tracking_id = "whatagirleats-20"; […], […] the tiny carrots on either a carrot cake or on the cupcakes. Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. (This post was originally published on July 31st, 2013, and has been updated to contain nutritional information.As an Amazon Affiliate, I may earn commission on qualifying purchases.) You seriously need to try it. Not traditional pub food, like cottage pie or sausage rolls, but fancier gastro pub food. – AberdeenNews.com: Parade …, Lavender Honey Posset: The Easiest Entertaining Dessert You've Never Heard Of | The Adventure Bite, English Christmas Trifle - What A Girl Eats, Making Marzipan Candy Vegetable Garnishes - What A Girl Eats, Honey Drizzled Grilled Peaches with Mascarpone - What A Girl Eats, Coronation Chicken Salad - What A Girl Eats, langham afternoon tea wedgwood experience london quintessentially british, Marinade, Marinate, Macerate {Lemon-Garlic Marinade Recipe} - What A Girl Eats, Lemon Syllabub {The Hamilton Cookbook} - What A Girl Eats, Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!} Once you mentioned that you macerated the raspberries in Chambord, I knew I’d be making the citrus one first, Chambord and all. That’s it, seriously…well and a bit of sugar. WOA – I never thought three ingredient desserts could be so appealing! Stir together until well combined and leave to cool for 5 minutes. Letting the warm mixture rest for 20 minutes before straining and portioning into individual servings allowed the flavors to meld even more and ensured a silky-smooth consistency (and prevented a “skin” from forming on the surface of the custard). The lemon juice causes a reaction with the cream resulting in it setting up. amzn_assoc_linkid = "25606747b84e2e3210e118ff8312b4b1"; . I cannot even get over how pretty this is. Panna cotta means “cooked cream” in Italian. (This post was originally published on July 31st, 2013, and has been updated to contain nutritional information. If you have cream, sugar, a couple of lemons and some fresh berries in your kitchen right now, you’re only a few hours away from tasting your new favorite dessert. Hi, I’m Cynthia McCloud Woodman. Unwrap and let sit at room temperature for 10 minutes before serving. Reducing the cream mixture to exactly 2 cups creates the best consistency. Cook until the mixture is reduced to 2 cups, 8 to 12 minutes.

[…] Sherry’s Pick:  Lemon and Lime Posset […], […] easy.

These sound delicious! Cynthia, I have made your delicious dessert “Posset” we all enjoy it so much, thank you for sharing the recipe, and the beautiful photo presentations. Thanks Lisa, I’ve amended the recipe. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount. Its very delicious and yummy. Take it off the heat, add the lemon juice and zest and whisk well. Your email address will not be published. Divide the mixture evenly among 6 individual ramekins or serving glasses. I am a total sucker for lemon or lime paired with raspberries. I’d never had a cherry or cranberry posset, but it’s now on my list as a larger […], […] might be the easiest dessert ever. Add to TM. hmmm, that’s interesting. Your information will *never* be shared or sold to a 3rd party. I make lemon posset with tiny flakes of dark chocolate in the bottom of the glass and raspberries on top.

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