In citrus season in Northern New South Wales I am always on the lookout for new ways to use our bountiful crop. Up popped Maggie Beer on FB presenting cooking demonstrations from her kitchen during the Covid 19 lockdown.
In the Middle Ages it was a hot drink made from milk and honey and flavoured with spice and a liberal dash of ale or wine.
I admit I had never tasted a Lemon Posset and I was pleasantly surprised how extraordinarily easy it was and how sublime it tasted.
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Ingredients
2 large unwaxed lemons (I used Myer lemons)
2 cups of thickened cream
2/3 cup caster sugar
Method
Finely zest and juice the 2 lemons
Pour 1/2 cup of the lemon juice into a small saucepan.
Add the zest and sugar, stir to combine.
Bring the mixture to a slow, gentle simmer and then set aside.
In a medium sized ceramic pot bring the cream to a gentle boil, using very low heat. A fast boil will split the cream and spoil it.
Once you start to see little dots/bubbles on the cream, slowly whisk in the lemon syrup.
Let the posset cool slightly and then pour into small ramekins or decorative glasses.
Leave to cool completely and then place in the refrigerator for several hours or overnight.
Decorate with fresh fruit if desired.
Enjoy
Mamma Marmalade
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