18 hours ago, ElsieD said:I made a lemon posset the other day using the cream, sugar and lemon juice quantities stated in blue_dolphin's link. However, after googling about for posset, I did the following as per Gordon Ramsey:
Heat the cream with the sugar and boil for 3 minutes. The sugar dissolved very quickly. I added the lemon juice, let it cool for a few minutes and poured it into glass jars. When cooled to room temperature I put them in the fridge. We each had one last night and found the texture very soft. You could almost drink it. That surprised me a bit because I read in one place what to do with it if it set too firmly, so I was expecting sort of a custard/pudding thickness. Now, I have never made it so maybe it is supposed to be like this? I really liked it but would prefer a firmer set. Shel_B, did you make it?
Hi ... I'm out of town and won't have a chance to do any cooking or play in my kitchen for about a week. However, I am glad you made the posset and that you posted your results. While researching recipes I found that some people felt their recipes were a bit thin, as you described. CI has a recipe in which the cream is cooked down a bit, and the recipe writer suggests that by reducing the cream the posset gets thicker. I will try that technique when I make my posset, and will also experiment with the amounts of sugar. I believe that by adjusting the sugar, the dessert can be made thicker or thinner. According to the CI recipe developer, the less sugar in the mix, the thinner and looser the dessert was.
Having looked at Ramsay's recipe, I decided that I didn't want to use it because I thought it may be thinner and less than what I'm looking for.
Here's my plan: I can get 40%+ butterfat cream here, and I'll use two cups of that. The CI recipe calls for 2/3 cup of sugar, but I plan to use a little less, and will start with 5 Tbs of lemon juice + some zest. I'll cook the cream with sugar until it's reduced to two cups, about 8 - 10 minutes, then, off heat, add the lemon juice and zest. When a skin forms I'll strain the mixture into ramekins and chill for a few hours. This will be my starting point.
