WAPO Today- Lemon Posset
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Anonymous
| This British pudding recipe sounds so intriguing to me, as something I’ve never heard of. Anyone familiar with this dessert? I want to try making it |
Anonymous
|
Yes, I make it every now and then. It's basically lemon peel steeped in heavy cream and cooked very gently. Then you pour into ramekin dishes and let it firm. It will have a custardy texture but without the eggy flavor. We quite like it.
However, and this is critical, after it thickens, if you stir it, the posset will disintegrate back into cream. The last time I made them a guest rushed into stirring the posset before eating it and it turned right back into liquid cream and she had to lap it up like a soup while the rest of us had the wonderful velvety texture of the thickened posset, which you just scoop up with a spoon. Scoop, don't stir! Very easy to make as long as you don't let the cream boil. |
Anonymous
| A top chef contestant made it earlier this season (and used it in an unfortunate way). That was the first time I had ever heard of it so was intrigued when I saw the Post recipe. |