Lemon Posset

Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and minor ailments and as a sleep-aid. Later, it became a thickened cream dessert, usually flavored with honey and lemon.

Method

1. Place the cream, sugar, and lemon zest in saucepan. Place over a high heat, bring to boil and simmer for 2 minutes, remove from the heat and set aside to cool for at least 10 mins.
2. Strain lemon juice and when the cream mixture is cool, stir through.
3. Pour into individual serve glasses, cups or moulds and chill for a minimum of 4-5 hours, but best left overnight.
4. For personal taste, you may add more sugar.

Note: Meyer lemons might not have the level of acidity required to set, so it is suggested to use normal lemons with more acidity.