I had left over cream, I also had some yogurt (I’m sure you can use natural yogurt though which will bring the price down), so all I needed was a wee spot of caster sugar and some fruit and I’d have some posset. What is posset? I’m still not entirely sure, but it looks nice in the pictures. I found a recipe for grapefruit posset in Waitrose’s magazine, but I substituted 2 grapefruits for 2 lemons and 2 limes (99p in Morrison’s).
Until a couple of weeks ago I had never heard of posset. Suddenly it’s everywhere – I turned Mary Berry on whilst mine was chilling and there she is, making one entirely differently. I think posset might be one of those things where everyone makes them their own way. The recipe below is the one I followed –but I’d definitely add more sugar as it’s very tart.
You Will Need...
100ml double cream
50g caster sugar
100ml lemon yogurt (you could probably use natural)
1) Add the cream, zest of the fruit and sugar to a pan. Bring to the boil and simmer for 3 or 4 minutes.
2) Take off the heat and add the juice of the fruit, stirring together. Mine looked a bit like soft lime green baby vomit – I think this is how it’s meant to look. It smelt nice.
3) Put the yogurt in a jug and add the cream mix, mixing it all together until it’s all smooth.
4) Place in serving glasses – you only need small portions – and leave to chill for a few hours.
Et voila posset... perhaps. Do you know what a posset is meant to look like?