Lemon Posset

by thomandaimee

As I type this down, Ned and I have had a proper discussion about what to do next after these hectic few months. Not that we would be less busy in the coming weeks (quite the contrary), but we realised T&A needed some TLC after the long hiatus. Sitting down with recipe books splayed out and our handy journals, I had the slight tingles. It’s not that we haven’t been cooking, it’s just that we haven’t spoken about food for a long time. And that got us pretty excited.

In our conversations, The Gingerman would always be at the tip of our tongues: “wouldn’t be nice to be back there again”, “remember the broccoli soup” or simply “let’s go back to Brighton”. (I will do a proper post of that particular day… soon.) Their lemon posset was one of the reasons why the strawberries were dumped. Strange isn’t it? It was after all just cream, sugar and lemons. Just three basic ingredients and we were sent to candy heaven. (Ned loved the posset so much, she had another in Bath.)

The Gingerman’s posset was topped with cream and blueberry jam, and the custard was quite sturdy – almost like a jelly. It was difficult to achieve that sort of consistency; unless we stuffed the possets into a freezer. Ours turned out to be creamier and a lot sharper in taste. With the absence of the cream and jam, the dish felt slightly naked. Was it like the Gingerman? Not so much, but a little taste of England was good enough for us.

Lemon Posset
By Gordon Ramsey

Makes 3 glasses

300ml double cream
75g caster sugar
Juice of 1-2 lemons

Directions

Pour the cream into a small saucepan and add the sugar. Over low heat, slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.

Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it’s not tart enough. The posset should be sweet, tangy and creamy.

Allow to cool for about 5 minutes, and then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften.

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