This week she was walking down the aisle of the local supermarket, and even riding the trolley in the carpark.
Perhaps she was picking up a few lemons to make some Lemon Posset? She could certainly do worse.
I made and then ate my first ever lemon posset as part of the English Royal Celebrations around here. And it was fabulous. Lemon desserts are by far my favourite. I will generally order a lemon (or fruity) dessert in a restaurant and rarely a chocolate one. I love the lemon tarts of France.
Still, I didn't quite know what to expect. Wasn't quite sure exactly what form it would take. Posset is an interesting word, and has a number of usages. Thankfully the modern interpretation of glorious pots of creamy lemoniness is worlds away from curdled beer, or gurking babies.
|Who can resist the smell of freshly zested lemons?|
The British are famous for their cream, and the double cream used in the BBC recipe is said to be 48% fat. Whilst we have lovely dairy products in Australia too, when we have 48% cream it is quite solid, spooning sort of cream. And I wasn't sure how that would work. So I went with a comparatively low-fat 35% pouring cream. And it worked really well. Everyone absolutely loved these. Well the adults did. The 10 year old taster wasn't as thrilled, and pulled quite a face.
|Pots of deliciousness|
This post is linked to Weekend Cooking, a weekly meme at Beth Fish Reads.