I am sorry it took me so long to post but there were some problems with my blog, which wereu00c2u00a0finallyu00c2u00a0resolved yesterday. u00c2u00a0Rather late than never, here is the recipe I was planning to post during the weekend.
I hope I will make it up to you with this amazing recipe you may have not heard before. u00c2u00a0Personally, although I have been blogging for over six years, I never heard the word «posset» before. u00c2u00a0Apparently, it’s a very old recipe which is now being revived again. u00c2u00a0All this happened, when u00c2u00a0I was google searching for inspiration to make a dessert in order to use a can of leftover condensed milk.
One of the recipes I bumped into was thisu00c2u00a0Lemon Posset. u00c2u00a0Lemon is a must in every posset recipe because it is the chemical reaction of milk and lemon which makes the cream set.
As I said, I had never heard of this term before and since I like learning about new words, I google searched it further. u00c2u00a0I found out that u00c2u00a0»Au00c2u00a0possetu00c2u00a0(also spelledu00c2u00a0poshote,u00c2u00a0poshotte) was a British hot drink of milk, often spiced and flavoured with wine or ale, which was popular from medieval times to the 19th century.» In the Middle Ages, it was a drink used as a cold and flu remedy. u00c2u00a0The word «posset» is mostly used nowadaysu00c2u00a0for a related dessert similar to syllabubu00c2u00a0(that’s new to me as well), which is curdled by the addition of wine, cider, or other acid, and often sweetened and flavoured and resembles like mousse.
The above recipe had heavy cream and since I was too tired to go out and buy some, I decided to use the low-fat cream I already had at home. u00c2u00a0However, I was skeptical if the dessert would eventually set properly. u00c2u00a0Various alternative scenarios passed from my mind, from adding butter to the cream and chocolate mixture or adding egg yolks or even gelatin to set the cream. u00c2u00a0I have curdled milk in the past when making «halloumi and anari» and «Indian paneer» so I decided to risk it, and I was really curious to see if it would set by just using light cream.
I decided to take the risk and go for it. u00c2u00a0I know that you can’t make anything new and amazing if you don’t take some risks. u00c2u00a0I’ve had my share of failures while experimenting but that is the most exciting part of cooking, at least for me. u00c2u00a0Fortunately, the lemon juice did its trick again. u00c2u00a0You cannot imagine how amazing it was to see the cream thicken before my eyes, as it began to cool.
I decided to improvise further and make something unique, using Savoyard biscuits I had at home. u00c2u00a0 I wet them in a Strawberry Liqueur I had made some years back, which gave an amazing flavour which matched with the chocolate. u00c2u00a0Don’t get discouraged if you don’t have this particular liqueur. You can use cointreau, limoncello, cherry liqueur etc. which also match well with chocolate and lemon. u00c2u00a0The decoration on top is optional. u00c2u00a0If the dessert was made in Spring, I would probably have used fresh strawberries but I wanted something red on top and quince is seasonal and you know how much I love using it.
Initially, I was planning to put layers of Savoyard biscuits in a Pyrex dish, alternating it with cream and more biscuits on top but when I finished the cream, u00c2u00a0I was still afraid it might notu00c2u00a0setu00c2u00a0properly, so u00c2u00a0I decided to make the dessert in bowls. By the time I had everything ready and was pouring the cream in the bowls, it had already started setting.
This scrumptious dessert was luscious and amazed everyone of us: u00c2u00a0its sweet, sour, salty and bitter ingredients, all well combined together formed an amazing combination of flavour. u00c2u00a0 Iu00c2u00a0heard lots of mmmms and other exclamations of delight from my family, who love desserts on the sweet side. u00c2u00a0Personally, I don’t like desserts to be overly sweet but the combination I made was out of the world amazing and although sweet, I kept wanting more! u00c2u00a0I will surely be making this cream again as the possiblities of using it in other desserts are endless and already can vision some twists to it.
Chocolate-Lemon Posset with Savoyard Biscuits
Preparation time: u00c2u00a015 minutes
Cooking time: u00c2u00a010 minutes
For the cream:
- 115 grams dark bitter chocolate (preferably 70% cocoa and over)
- 400 ml cream 15%
- 397 grams (1 can) condensed milk
- Scant ¼ cup lemon juice (around 50 ml)
- 1 tsp lemon zest
- A pinch of coarse sea salt (I used pink Himalayan salt)
For the dessert:
12 Savoyard biscuits (100 grams /u00c2u00a0half packet)
- 2 tbsp grated chocolate shavings or flakes (optional)
- 3 cigar shaped biscuits, cut in the middleu00c2u00a0(optional)
- 6 pieces of quince preserveu00c2u00a0(optional)
- Heat the cream over a double boiler and mix until the chocolate melts.
- Whisk the condensed milk with the lemon juice.u00c2u00a0 Add the lemon zest, salt and melted chocolate and mix to combine.
- Add ¼ cup chocolate mixture into 6 bowls.
- Wet the Savoyard (lady fingers) in the liqueur and cut two lady fingers into 8 pieces, for each bowl.
- Mix any leftover liqueur in the leftover cream, which divide on top of the biscuits.
- Decorate with half a cigar biscuit, some chocolate shavings and a piece of quince.
Kopiaste and Kali Orexi,