I’ve just spent the weekend as the private chef to a group from Australia who are now heading back home believing that the Bay of Plenty is the wettest place on earth. Thankfully they were staying at The French Country House, so were thoroughly cosseted from the elements raging outside.
Cooking to a captive audience is always fun, and in this case educating a few of our Australian cousins in the history of food was a blast.
This recipe is over five hundred years old and, as you’ll notice, has only three ingredients. In cooking, simplicity is probably the hardest thing to achieve as it takes restraint to not just keep adding things. The flavour is astonishingly lemony and the texture can only be described as velvety.
Lemon Posset is a very English dessert dating all the way back to the middle ages when access to lemons was a sign of wealth and power, so celebrating the lemon was the idea. These days it’s a little different, with most of us having access to a lemon tree, so give it a go and enjoy the lemon.
Lemon Posset
Serves 6
900ml cream
250g caster sugar
Juice of 3 Ben Meyer lemons
Method
Boil the cream and sugar together in a pan and cook for 2 to 3 minutes. Add the lemon juice, off the heat, and mix in well. Leave to cool slightly then pour into six glasses and leave to set in the fridge for at least 2 to 3 hours. Serve.
Some Ice cold Lemoncello, from Dystillerie Deinlein at the top of the Minden, is the perfect way of keeping the lemon theme going.
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