lemon and fresh thyme posset shooter

Once again Jennifer (Delicieux) is hosting this months “Sweet Adventures Blog Hop” and the theme is “lemons”!  I was ready to submit an earlier post about my lemon tree and the magical stages of a developing lemon... when I just realized no older posts would be accepted on the blog hop…darn!

A quick re-think and a scan over some ingredients already stocked in the kitchen… lemon posset came to mind!

Lemon posset is a dessert based on a very old British medieval drink called a posset. This drink was made by heating some milk, then curdling with an acid such as wine or ale. The hot posset was also used for minor aliments such as the common cold and was often spiced with ginger and aniseed!

Even William Shakespeare’s Macbeth makes reference to this medieval drink when Lady Macbeth uses poisoned possets to knock out the guards outside Duncan’s palace

“The doors are open, and the surfeited grooms

Do mock their charge with snores. I have drugg’d their possets

That death and nature do contend about them,

Whether they live or die.”

Now fast forward to the 20th century and the posset is a chilled smooth, tangy-sweet and luxurious lemony thickened cream and is best served in small quantities! A super easy do-ahead dessert for dinner parties and like Lady Macbeth I would like to think that I knock out (figuratively speaking) my guests bydrugg’d their (my guests) possets with this deliriously lemony dessert shooter with a hint of fresh garden thyme!

Lemon and Fresh Thyme Posset Shooters

Ingredients:

  • 250ml double cream or whipping cream (min fat 35%)
  • 75g granulated sugar
  • 5 sprigs of fresh thyme (optional)
  • zest half of a lemon
  • juice of one lemon
  • thyme leaves to garnish and/or some grated lemon zest

You will need 6 small shot type glasses, the recipe can easily be doubled if you require a larger quantity.

Useful Kitchen Jewellery:

  • microplane zester
  • citrus juicer

How to make:

Pour the cream into a heavy based saucepan. Add the sugar and fresh thyme. Over a medium heat dissolve the sugar in the cream while stirring continuously. Let the cream come to a gentle boil (do not let the cream boil over), reduce the heat and simmer the cream for three minutes.

Remove the saucepan from the heat, stir in the lemon juice (this will thicken the cream) and lemon zest. Let cool for about 5 minutes, remove the thyme sprigs and pour into 6 small shot glasses. Once cool cover and refrigerate for about 4 hours (will thicken further) or overnight.

Before serving (straight from the fridge) scatter over a few thyme leaves and/or grated lemon zest.

Note: Do not use cream that has a lower fat content than 35% or the cream will curdle when you add the lemon juice. Ideally double cream which has a much higher fat content should be used which will result in a creamier and thicker setting posset.

Using a microplane zester (my star zester) will give the best results for obtaining a very fine grating of lemon zest.

This post is part of the “Sweet Adventures Blog Hop,” click (here) and check out all the other lemon dessert entries!

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21 Comments

  1. Great minds do think alike… and I did tell you that we are kindred spirits! I will see how the photos come up. The light was very bad here tonight… I don’t really want to make it all again at the weekend.

    I say again, love your work!

      • Interestingly, they didn’t turn out… I followed a Sophie Grigson recipe to the letter and yet was left with a layer of lard like substance on the top, while the underneath was indeed quite yummy. Not sure why. Used top quality double cream. So, definitely won’t be running with that one. Yours look like just the ticket though.

        • foodandtools says:

          It may have been the fat percentage of the cream used! The cream I used had a 35%min fat content which resulted in a softer setting posset. I am sure the fat content of cream varies from country to country! Looking forward to seeing your lemon post! :)

  2. Noor says:

    I really like the idea of this quick and easy lemon dessert… looks delicious! I do not think I would have liked the old version of this medieval posset! As I am not a fan of thyme I would have to leave it out! Must buy one of those microplane zesters!

    • Moya says:

      The thyme is optional and will taste just as delicious without! I agree, the medieval posset does not appeal to me either! The microplane zesters are the best and I highly recommend this kitchen tool for zesting citrus fruits. :)

    • Moya says:

      Casey, definitely buy yourself a microplane zester, a really worthwhile kitchen tool. No more bitter white pith, just pure zest! :)

  3. delicieux says:

    What a gorgeous recipes Moya! And I absolutely adore that first photo, it’s so beautiful. Thyme is one of my favourite herbs as I just think it’s so pretty with it’s small delicate leaves.

    Thanks for joining this blog hop event :D

    • Moya says:

      Thanks Jennifer, I was pleased with that photograph too! Yes thyme is a very pretty herb which has a wonderful scent and great flavour! As always happy to join the blog hop! :)

  4. Moya, I think you are quite right. The fat content will have caused the posset to form that ‘lid’ of lard. I will have to look around for another double cream, but I think they are all very high in fat content. I have something else up my sleeve. ; )

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