A posset was a British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century. The word is mainly used nowadays for a related dessert similar to syllabub.
500ml Fresh cream
200ml castor sugar
45ml lemon juice
30ml lime juice
5ml grated lemon peel
5ml grated lime peel
10ml extra sugar
1. Bring cream and sugar to boil over medium-high heat, stirring until sugar dissolves. Boil for 3 minutes, stirring constantly.
2. Remove from the heat.
3. Stir in the lemon and lime juice and cool for 10 minutes. Stir the mixture again and divide among ramekins or glasses. Cover and chill until set.
4. Mix remaining lemon and lime rind with the extra sugar in a small bowl.
5. Sprinkle over possets and serve.
Makes about 6-8 cups.
– Bon Appétit…