Lemon Posset

I have these lovely friends, a couple, who are pretty much good at everything. One is a doctor, the other a nurse. They volunteer in a hospital in Haiti a couple of times a year. They renovated their home, deconstructing the chimney and building skylights with their own hands. They garden, and of course, they cook. And let me be clear—when I say “cook,” I mean one of them trained under a French chef. So when they invite me over for dinner, I always say yes. Then I have a brief moment of panic while I try to decide what to contribute to the meal.

Life has been busy lately, so I decided not to over think it and just make a chocolate espresso pudding I’ve made a few times before. It’s quick, it’s easy, and who doesn’t love chocolate? Sadly, I attempted to make the pudding while I was preparing dinner. My impatience meant that the pudding never thickened properly, and remained a soupy mess even after a full night in the fridge.

Meyer lemons are sweeter and milder than other lemons. Much of the lemon flavor comes from the oils in the skin.

Meyer lemons are sweeter than other lemons. Much of the lemon flavor comes from the oils in the peel.

That’s when I decided to take the risk of making a recipe that had caught my eye—lemon posset. Historically, posset refers to a drink of warm milk curdled with ale or wine, then spiced. Thought to have healing properties, this drink was enjoyed as a cold remedy in medieval England. Today posset more commonly refers to a custard-like dessert. The original recipe has only three ingredients: heavy cream, sugar, and lemon juice. With a recipe this simple I couldn’t resist adding my own little twist. First, I decided to use Meyer lemons. Since Meyer lemons have a more delicate flavor, adding a teaspoon of zest seemed like the best way to ensure the lemon taste would shine through. I also love the combination of lemon and lavender, so I decided to sprinkle the posset with dried lavender flowers just before chilling. I added raspberries just before serving, because it just felt right to incorporate the first local berries of the summer.

let the cream come all the way to a boil, but keep your eye on it so it doesn't boil over

let the cream come all the way to a boil, but keep your eye on it so it doesn’t boil over

This was so delicious that one of my friends licked the bowl! It was a success that bears repeating, except next time I plan to use fresh Oregon blueberries as a complement to the floral note of the lavender. This was the perfect dessert for an early summer dinner with such dear friends. Enjoy!

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Lemon Posset via Food 52

By Mrs. Larkin

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