Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "WAPO Today- Lemon Posset"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=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. [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
