Perfect end to a wedding lunch!
My first encounter with a lemon posset was at my nephew’s wedding. It came more or less exactly as I have described here with biscuits and berries. It is a perfect dessert in many ways. It’s a light and refreshing end to a meal – but it also feels special.
For lemon-lovers everywhere
If you like lemon, then lemon posset is the desert for you. I’ve had many people say to me that they ‘love lemon’ – this feels unnatural to me – as I see lemon more as a seasoning than an ingredient. But who am I to say what takes people’s fancy? There is certainly more than one person in our family that likes to suck lemons. Yuck! So put the lemons away and get stuck into these lemon possets.
Roast chicken and St. Cement’s
After reading a recipe for St. Clemnet’s cream by Simon Hopkinson in his book, Second helping of roast chicken, I decided to make my own posset. Simon describes how St. Clement’s cream (what is actually a posset) is a piece of culinary magic. I’m always interested in culinary magic, so I proceeded to make a posset, but one based on lemon only rather than the ‘oranges and lemons’ of the St. Clement’s cream. Simon says it’s a recipe that should be taught up and down the land. He’s right – a posset’s a whizz of a recipe and one that everybody should make.