If you can get hold of some Meyer lemons, do – they have a lovely floral scent. You can vary the citrus depending on what time of year it is, or what your preference is. Try it with blood orange, yuzu or mandarin – just compensate for the lower acidity by boiling the cream for 30 seconds longer.
I also like to use herbs or flowers at different times of the year. Try adding some elderflower to the cream when you boil it. Thyme and bay leaves also work well – just see the recipe as a guide and vary it according to the time of year.
- 600ml double cream
- 70g sugar
- Zest and juice of 1 lemon or other citrus fruit
- Pour the cream into a saucepan and bring to the boil. Remove from the heat and stir in the sugar until dissolved, then add the lemon zest and juice and return the pan to the heat. Boil the cream rapidly for 90 seconds then take off the heat.
- Leave the cream to cool down for about 15 minutes then strain through a sieve. Pour the infused cream into glasses and allow to cool at room temperature.
- At this stage many people put their possets in the fridge but I prefer not to. I think the texture is so beguiling if they are allowed to cool for two hours to set rather than going in the fridge.
- Just before serving I like to add a spice. Try a twist of black pepper or a bit of grated nutmeg. If you do this just before you serve them the fragrance of the spice will be perfect.
- Serve with sablé biscuits.
Source: Telegraph UK