A simple posset
That’s posset, not possum. This is England, people, not Kentucky.
And so this time of year, I always think about posset, this simple dessert made from citrus fruit, sugar, cream and sometimes eggs, which traces back to the 16th century. It’s easily made in minutes and will brighten up the darkest of winter days.
600ml/1 pint 1fl oz double cream
150g/5oz caster sugar
2 large lemons, zest and juice only
1. Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
2. Add the lemon juice and zest and whisk well.
3. Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.