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Lemon and Cherry Posset Add/Read Comments
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What the bloody 'ell is a posset? I've no idea, but I made one. And mighty fine and delicious it turned out to be. It's a Gordon Ramsay recipe printed in The Times magazine last weekend for a Lemon and Cherry Posset. A cherry base topped with a mix of cream and sugar, heated, and lemon juice and rind. Incredibly tasty - sweet, tangy, creamy with a layer of fruit, a dusting of grated chocolate and two or three dessert biscuits adding crunch and texture.
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Comments
From: L (June 6, 2007 10:07 PM)
heh... I don't know either, but it does look amazing.
From: Bonnie (June 7, 2007 10:26 AM)
Ahhh, the good ol' posset!
Gotta love it. It is a very comforting dessert for the summer! And FYI - it comes from an old remedy from the middle ages traditionally made with alcohol and served warm. I do think I prefer the sound of the lemon version though.
Watch your Google referrals. Lemon posset is one of my most searched terms that I get referrals from.
From: Andrew (June 8, 2007 9:30 PM)
Thanks L - one of my 'almost acceptable' photos.
Always nice to hear, Bonnie, always happy for more visitors but perhaps I should update with the recipe?
From: Jeanne (June 15, 2007 2:05 PM)
Yes please - I vote for the recipe! Photo is great - food porn at its best ;-)