Serves 4
Posset (pronounced pos-it) originally was an English drink made of hot milk curdled with ale or wine and usually sweetened and spiced. Here it becomes a lovely rich dessert. I’ve made it with lime juice here, but any citrus juice would work. Also, experiment with adding spices that you like. It is a magical elixir. There is no egg or gelatin to thicken it. It’s magical!
2-1/4 cups heavy whipping cream, not ultra-pasteurized
3/4 cup granulated sugar
6 tablespoons freshly squeezed lime juice
Pinch of dried ginger
Fresh berries for garnis
Whisk together the cream and sugar in a stainless-steel pot with high sides. Bring the mixture to a simmer over medium-low heat, whisking often. Continue to simmer for five minutes, adjusting the heat as needed. Keep an eye on it because mixture can overflow while simmering.
Remove the mixture from the heat and immediately whisk in the lime juice and ginger. The mixture will curdle slightly. Let the mixture stand for 10 minutes. Whisk one last time until very smooth and creamy.
Divide the posset among four 6-ounce glasses or ramekins. Refrigerate for at least two hours to set and thicken the posset. Serve chilled topped with some fresh berries if desired.
