It’s been absolutely glorious here the past few days, sunshiney and warm without a cloud in the sky….windows and kitchen door are wide open til gone 8…I’d say it feels more like Summer than Spring but suddenly there’s a chill in the air and the evening temperature drops quickly….most nights we have a pudding of sorts, sometimes it’s just yoghurt or a piece of fruit, the boyfriend tends to prefer something chocolately. But weekends I try to make a bit of an effort and then it’s creme brulees, crumbles and custard, meringues…..come the warm weather though and I start to crave homemade icecreams using fruit from the garden or what I find growing in the hedgerow.
But it’s not quite warm enough for ice-cream in my book yet so this easy peasy “lemon squeezy” posset fits in nicely to the time of year…..it’s lemony flavour is nice and refreshing but the custardy smoothness of it doesn’t chill like an ice-cream would……
Ingredients (enough for 4)
500 ml double cream
juice of a fat lemon
100 g of castor sugar (vanilla is nice to use but not the end of theworld if you don’t have any)
In a heavy bottomed pan gently heat the cream and caster sugar, stir all the while with a wooden spoon and bring it to a boil. Allow it to boil for about 3 minutes.
Remove it from the heat and pour in the lemon juice, stir with the wooden spoon or a wooden whisk. Sieve into a large jug or bowl before spooning into the 4 ramekins.
Allow to cool a little before putting in to the fridge for at least 6 hours before eating……(make sure there isn’t anything aromatic like a stinky cheese in there as this will absorb into the posset…if so, you’ll need to cover the possets with greaseproof paper held in place with an elastic band.
They will keep til the next day but will develop a more tangy lemon flavour. These ae nice served with cats tongue biscuits or almond ricciarelli biscuits….you could also make up some crumble mix and gently bake that in a warm oven until it turns golden and sprinkle it on top of the posset.