My journey down “Lemon Lane” continues with this delicious Lemon Posset.
For you San Antonio locals, you may have had this dessert at the restaurant “Picnikins Patio Cafe”. It’s one of their signature desserts, and I was lucky enough to see the recipe posted in the newspaper years ago. They serve theirs with “the crispest ginger thins you can lay your hands on”.
So what IS posset? Well, today’s definition refers to a dessert make of thickened cream and flavored with fresh lemon juice (think lemon pudding). Historically, though, posset was “a hot drink of sweetened and spiced milk curdled with ale or wine.” Shakespeare actually wrote of posset in Macbeth… (a bit of dinner table trivia!) 🙂
recipe from Picnikins Patio Cafe, via San Antonio Express News Newspaper
makes 6 (4oz) servings
- 2 cups heavy whipping cream
- ¾ cup sugar
- ⅓ cup strained “fresh” lemon juice (NO substitute!)
Put cream and sugar in a saucepan and bring to a simmer over medium heat, whisking constantly. Once at a simmer, continue whisking for 3 minutes, adjusting the heat as necessary to keep at a simmer. Remove from heat, stir in the strained fresh lemon juice, and pour into serving bowls (I like to use miniature martini glasses) and refrigerate for at least 4-5 hours.
- Set a timer when the mixture reaches the “simmer” stage, so you let the mixture do its “magic” for 3 minutes exactly.
- While the recipe calls for 3 hours in the fridge, my experience has been AT LEAST 4-5 hours. Any less time, and it doesn’t “set” properly. This is a great “make ahead” dessert to prepare either the day before or the morning of a dinner party. Serve cool, straight from the refrigerator.
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Filed under: DESSERTS |