My good pal Rick P. put me on to posset, so I made some today.
|I hope that you like my elegant ramekins!|
'Tis truly delicious. That has nothing to do with my culinary skills -- it's all in the recipe.
There are many variants, but this is how I made it (using U.S.A. measurements)
I brought three cups of heavy whipping cream, and one cup of confectioners sugar to a very slow boil. At boiling point I added the juice of three lemons (and a bit of lemon zest), then stirred the mixture well.
Next I put in all into a large glass jug, then cooled it before pouring it into my er·satz ramekins.
These I placed in the fridge to cool and coagulate for five hours.
Not bad? Maybe.
Very good? yes indeed!