'What's for pudding?' enquired Tom.
'Lemon posset' I replied,
'Is that like a ferret?',
'No Tom, lemon posset bears absolutely no resemblance to a ferret',
'Wait, I don't mean a ferret, I mean a possum',
'Well, it isn't anything like a possum either',
'What is a possum anyway, I'll just google it',
'No you won't, sit down and have your pudding',
Tom googles regardless
'Whoa! possums are scary'
I can't resist a look
'Blimey, they are aren't they?'
Lemon posset is in fact a delectable dessert made with just three ingredients; cream, sugar and lemon juice.
It is also absurdly easy to make.
This recipe makes enough for ten small servings. It is very rich so you really don't need a lot. Having said that I managed two without any trouble at all, but you may not be as greedy as me.
1 pint/ 600 ml double cream
5 oz/ 140 gm caster sugar
juice of two lemons
Put the cream and sugar in a heavy-bottomed pan and bring slowly to the boil.
Let it bubble for just 3 minutes then take of the heat, pour in to a large jug with the lemon juice and beat together.
Pour into little ramekins or small glasses.
Chill for at least three hours. As it cools it will set.
Just three ingredients.
My cream is from a local dairy Mawley Milk. It is thicker and yellower than supermarket cream. It also has a slight tang to it rather than the bland uniformity of the supermarket stuff.
Heat the sugar and cream slowly.
Boil for three minutes.
Beat with the lemon juice.
Once cool it will have become luscious beyond belief.
And not at all like a possum.