Hello! Wow it’s been a long time since I posted anything… And a lot had changed. I moved house, I had a baby!!
As any parents to a newborn baby will tell you, mealtime during the first two weeks of the new sweet baby’s arrival is just “grab what you can and eat it before the squealing starts”. I’m quite lucky this time as I have a 7 years old as a little sous chef and his dad as the head chef! So far I’ve been served homemade burgers, chicken parmigiana and other yummy dishes. But I think everyone in this house are greedy and used to having a 2 course dinner… So my craving for something sweet after dinner had reached its peak and I decided to treat ourselves to a very quick and supposed to be good for you (in medieval standard, when they used to think attaching leeches to yourself was also good for you…). Well, I think a dessert once in a while is good for the soul anyway! 😉
The best thing about this is that it takes only 3 ingredients and a total of maximum 10 mins prep time to make!
Lemon posset - a medieval drink
Ingredients
- 600 ml double cream
- 200 g caster sugar
- 2 lemons to yield 75ml lemon juice
Instructions
- Juice and zest the lemons, put the lemon juice to one side.
- Put the cream in a big saucepan, add sugar, turn on low heat until all sugar is melted.
- Turn the heat up and bring to a simmer for a minute.
- Turn off the heat, pour in the lemon juice and zest, stir well.
- Pour mixture into remekins or your choice of dessert holder, chill for a few hours until set.
Apparently this is a healthy drink in medieval time, to be consumed warm off the stove. Hmm… I wouldn’t lie to you, after 2 weeks of constant dealing with baby sick, I’m not sure if I want to eat any warm, yellowy, sour milk like substance… I think the modern version of a chilled dessert with lots of lemon zest and a sprig of mint is more to my taste!
You can also serve it with a shortbread if you’re not in a January diet! I did and it was delicious. However I think I’ll use a smaller remekin next time. 🙂
This is NOTHING like a medieval posset. (There is no such thing as a medieval “lemon” posset.) This is a modern British “posset” (late 19th, early 20th c in origin) & has absolutely nothing much more in common with the original posset than the name. Eggnog is derived from posset. Medieval/Renaissance posset is made from cooking eggs (essential) with cream & spices to which a great deal of wine (Oloroso sherry or similar & also essential) is added. The cheese/egg is curdled & the liquid is then drunk & the “curd” eaten with a spoon. There were posset serving pots for the concoction. (resembling tea pots).
Thanks for the correction here Aaron!