A divine Earl Grey Possett...swoon....sigh......
ELIZABETHAN POSSET:
OED
definition is: Drink made of hot milk curdled with ale, wine etc
(sounds charming....) formerly used much as a remedy for colds. In the
Elizabethan era it became the recipe you see below...a more refined
pudding in the truest Blighty tradition.
OK I’ve said some of my other desserts/puddings here were simple but
this beats them all….4 ingredients (you can even make it 3 if you want
to exclude the tea flavouring and just have it as a Lemon Possett) and 3 minutes of cooking and a really impressive and divine
dessert results!! Sure to impress your beloved on Valentine’s Day!!
INGREDIENTS:
Makes 4 servings.
3 1/2oz/ mounded half cup sugar (I used organic slightly brown sugar but if you want your posset the palest of colours then use white)
1 1/2 cups/12 fl oz heavy/double cream
1 tablespoon of the best, most perfumed Earl Grey tea you can find
(it doesn't have to be Earl Grey - it can be any tea you like but Earl Grey is so romantic!)
3 tablespoons lemon juice (from one lemon) - organic preferably, so you can use the peel for glacee'ing (is that a word?) if you'd like.
METHOD:
1. Put cream, sugar and tea in a heavy bottomed pan.
2. Warm to just barely boiling
3. Simmer very gently for 3 minutes and stir occasionally to prevent stickage.
4. Strain into a bowl, some flecks of the tea may go through the strainer - that's OK - it looks quite pretty - then gently and slowly whisk in the lemon juice dribble by dribble…be in awe as the mixture starts to thicken - you can stir instead of whisk but as I found when you whisk it gives you a nice bubbly surface on the creams as they set and when served in a teacup look like a frothy cuppa as seen below :)
5. Pour into small, ½ cup containers and allow to cool then pop
into the fridgerdator (tee hee) for about 4 hours until completely set.
6. I still am in awe of how this dessert sets with just the lemon juice.
WHAT a sublimely delicious, smooth, luxurious treat this is....PLEASE do try it sometime.
I embellished mine with candied/glaceed lemon peel:
which is simply a combination of peel, water and sugar:
as I have my wood stove cranked during this period of Arctic bleakness and vast episodes of heavy snow I utilize the heat to make candied/glaceed peel from any and all organic oranges and lemons that come through the house - I simply save the peels and then boil, boil, boil them in a simple syrup of one cup of water to one cup of sugar in a small pan and keep adding water and sugar as I see fit when the mixture reduces down, I let it boil down maybe 4 or 5 times to a thickish syrup then fill again with water - not at all scientific but eventually the peel softens, becomes translucent, tastes really good when you fish out a piece and allow it cool - beware this stuff is screaming hot - and when the syrup boils down to a bubbly thickness after you decide it is ready - keep your eyes peeled on the pan as if it burns the house will smell for days and you've lost your lovely peel - then I strain and roll the peel in more sugar and leave on a plate on a shelf above the stove to dry out - doesn't usually get much chance to do so as James and I are both rather fond of this and it disappear quite quickly.
I save the sugar syrup from the straining in a jar to help start the next batch off in good stead.
In the background of these pics are my fabrics EUROPA and BLUE RHAPSODY - click on the names to go to my online shop - Thank YOU!!!
Meanwhile outside in Maine:
The snow has been piling up....
and the sculpture has been disappearing:
As of this Valentine's evening we should be seeing yet another 1 or 2 feet of snow arriving and settling on top of the already 4 feet we have right now - I love a good blizzard and can't wait to cosy down and eat my possett!!
HAPPY VALENTINE'S DAY EVERYONE!
Here's my own watercolour Daffodil - available in my Etsy shop along with many other illustration prints HERE 
