Lemon-vanilla posset with raspberries

Votes: 4

How to Make - Lemon Vanilla Raspberry Posset

Time: 3 hours 15 minutes
Complexity: easily
Servings: 4

Posset is an English dessert that, in the Middle Ages, was a drink made from curdled milk and wine. Its modern version is a silky custard made from cream, sugar, and lemon juice. While there's certainly a scientific explanation for how the cream and sugar harden with the lemon juice, a dessert made with just three basic ingredients and ready in 15 minutes is pure magic! However, the custard needs time to set. Refrigerate it for 3 hours, and it's ready to eat with a spoon. Leave it overnight, and it will firm up even more. If you have orange zest on hand, stir some into the cream before heating, then strain it before pouring into glasses. To serve, garnish each serving with whipped cream and fresh berries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup raspberries
2.5 cups heavy cream
0.5 tbsp. + 0.5 tsp. Sahara
1 vanilla bean
1/4 cup freshly squeezed lemon juice (about 2 lemons)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Set aside 4 raspberries for serving and divide the remaining berries among four 8-ounce Mason jars or tempered glass glasses.
Combine 2 cups of heavy cream and 1/2 cup of sugar in a small saucepan. Halve the vanilla bean lengthwise, scrape the seeds into the heavy cream, and then add the vanilla bean. Bring the mixture to a gentle simmer over medium heat and cook for 4 minutes, stirring occasionally and making sure it evaporates (this can happen very quickly). Remove from heat, remove the vanilla bean halves, and stir in the lemon juice.

Pour the cream into jars (the berries will float to the top). Refrigerate until completely set, at least 3 hours or overnight.
Before serving, gently whip the remaining 0.5 cups of cream with the remaining 0.5 teaspoon of sugar and garnish the dessert. Top each serving with a raspberry. If you plan to serve the possets the next day, let them sit at room temperature for about 20 minutes before serving.

Categories:

recipe / Summer dishes / Soft drinks / Milkshakes, ice cream drinks / Desserts / Creams, sauces, mousses, yogurts / Food Network - recipes / English cuisine