Possets date back to at least the 17th century when they were spiced, milky drinks. Nowadays the possets we know are a sweetened, set and flavoured cream, served as a dessert.
Lemon posset is one of the easiest and most delicious desserts ever. It involves nothing more challenging than boiling up double cream and adding lemon juice which miraculously makes the whole thing set. I first made it on a Betty’s cookery course, but this one by our mate Matthew Benson-Smith, director of the Cooking School at Dean Clough in Halifax (where Mandy and I judge the annual Yorkshire Pudding Challenge) adds passionfruit puree for a new twist.
So when you are pushed for time and need a quick and easy pudding to impress, give this one a try.
635ml double cream
80ml passion fruit puree
100ml lemon juice
5g lemon zest
100g caster sugar.
Bring the double cream to the boil with the sugar and let it simmer for 4-5 minutes to reduce slightly, then remove from the heat
Stir in the lemon and passion fruit juices and keep stirring until it starts to thicken.
Pour the posset mixture into glasses. it should fil about five, three quarters full. Leave to set in the fridge for at least three hours or overnight.