Posset sets were popular gifts often made of silver. They were the container for mixing, various containers for the ingredients as well as spoons. The Spanish ambassador gave Queen Mary I of England and King Phillip II of Spain when they got engaged in 1554. This set was jewel encrusted and is on display at Hatfield House in Hatfield, Hertfordshire.
Lady Macbeth used a poison posset to knock out the guards outside Duncan’s quarters in William Shakespeare’s Macbeth, Act II, Scene ii.
Now a days, however, a posset is a dessert or pudding made from cream or milk and sugar with the addition of lemon or lime juice to curdle it. This helps it set when refrigerated before serving.
Becky Boast, a colleague from My Secret Kitchen gave me this recipe to try and let me tell you how easy and delicious it is. Becky has just won a great prize from www.mysecretkitchen.co.uk for this recipe and I think you will agree with the judge’s decision.
In a medium to large sauce pan put 600ml Double Cream and 150g castor sugar.
Heat the cream and sugar slowly until the sugar dissolves. Turn up the heat and bring to the boil.
When the mixture comes to a full boil, boil for EXACTLY three minutes without stirring or touching the cream. It is very difficult to just watch but it won’t burn or overboil.
Take the pan off the heat and wisk in the juice of 1 ½ lemons and half a bottle of Mango Mojito Dessert Sauce (85ml) (www.mysecretkitchen.co.uk) .
Cool slightly then pour into little dishes or martini glasses and refrigerate for a couple of hours or overnight.
To serve dribble a little Mango Mojito Dessert Sauce on top and place a couple of blueberries or sprig of mint in the middle and serve with www.mysecretkitchen Lemon and Bergamot Shortbread and then just enjoy!!!
(Makes 6 ramekins or small cups).