A.)
Today was my day to make Meyer lemon gelato.
Our Friend Barbara is
coming to dinner. Although the theme is Argentinean cuisine, I thought the
citrusy gelato would give our meal perfect closure. Of course, I should have
remembered that the ice cream machine insert (you know, the part you keep in
the freezer?) was in the pantry.
Barb introduced us to lemon posset years ago when we hosted a citrus-themed dinner; we loved it. This is the
syllabub-like modern version, not the alcoholic medieval version that pops into
Markipedia’s strangely archaic mind. We have on hand a plethora of lemons and
limes – gifts from friends’ and neighbors’ gardens (at this season, citrus sometimes
appears anonymously on the doorstep, like surplus zucchini and tomatoes in
other climates and seasons), I thought a combination of the two citruses would
be perfect. And the recipe is so simple.
Posset is
generally made from three ingredients: cream, sugar, and lemon. Today, I added
a fourth ingredient: lime. For something as silky and delicious as this, you’d
think it would have taken time and significant effort. The result of a few minute’s
work is a creamy, tart, and light-feeling dessert (despite the cream content).
You might be
wondering how this recipe sets… It is very simple and based on cheese-making
techniques. The citrus makes the cream curdle, but in a silky way. The sugar
smoothes out the process, leaving you with little cups of sublime tender curd.
Topped with
some candied violets and a mint leaf, it suddenly becomes elegant, as well.
Lemon and Lime Posset
2 cups heavy
cream
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Unknown
March 12, 2016 at 11:29 pmThis looks delicious! I have a ton of lemons in my yard. Would you also share the Myer lemon gelato recipe?
Cocoa & Lavender
March 12, 2016 at 11:41 pmThanks, Sarah! The Meyer lemon gelato is coming soon!
Lori Crouch
March 12, 2016 at 11:53 pmDavid, Meyers are my very favorite lemons, and this looks delicious. I bet it is a wonderful summer dessert.
Cocoa & Lavender
March 14, 2016 at 2:52 pmLori – it is wonderful year-round, and especially when the fruit is ripe in winter!
Bizzy Lizzy's Good Things
March 13, 2016 at 12:44 amLooks divine, David. My Meyer lemons are starting to fruit now.
Cocoa & Lavender
March 14, 2016 at 2:52 pmWe are thinking of getting a Meyer lemon tree, Liz – more citrus is better, right?
Ahu Shahrabani
March 13, 2016 at 3:25 amI Love anything lemony and citrusy. And this looks so simple! Pinned so I can make it later. 🙂
Cocoa & Lavender
March 14, 2016 at 2:53 pmAhu – this is perfect for a dinner party and can be stretched to 8 portions if you want just a taste!
Christina | Christina's Cucina
March 13, 2016 at 2:35 pmLast year I needed a last minute dessert for friends who were coming to dinner and it had to be gluten free. I was at Trader Joe's and was going to buy meringues, strawberries and cream, but alas, they were out of meringues! Happily, I was on the phone with my friend Cynthia (What a Girl Eats) who suggested I make posset. So I bought cream and Meyer Lemons instead of the meringues. OMG. Sooo easy to make it was unbelievable, and so enjoyable, especially on a hot summer evening! My guests loved it, too!
I have made posset several times since then and turned my mother onto it too, but have yet to try lemon and lime together. I can also say I've eaten posset that was made by Mary Berry and not to many people can say that! 🙂
Lovely post as always, David!
Cocoa & Lavender
March 14, 2016 at 2:54 pmChristina – How wonderful that you got to eat posset made by Mary Berry! It is the simplest of desserts, and is so refreshing (considering the cream!).
Cheri Savory Spoon
March 13, 2016 at 4:48 pmHi David, themed dinners are always so much fun and your lemon lime posset sounds wonderful. Love Arizona this time of year with all the local citrus. Have a wonderful week, take care, Cheri
Cocoa & Lavender
March 14, 2016 at 2:55 pmCheri – I also love the citrus blossoms at this time of year – quite intoxicating! We do a themed dinner with friends each month – keeps us all very creative!
Nicole (RieglPalate.com)
March 13, 2016 at 6:58 pmDavid – Gorgeous as always! This posset looks divine and with so few ingredients. Thanks, too, for the reminder about the ice cream container as my mine is sitting in the basement no where near a freezer… Can't wait for your gelato recipe.
Cocoa & Lavender
March 14, 2016 at 2:55 pmI hope I never get caught with my liner in the pantry again, Nicole! Also nice to offer you a GF dessert!
John - heneedsfood
March 13, 2016 at 8:15 pmI've eaten posset only once, yet never made it myself. Lime would be a fabulous addition! Dean's small potted lemon tree finally has two tiny lemons growing on it, and they look like they're stayers. A bit of a feat as they always drop off. Perhaps I'll suggest a posset for their use!
Cocoa & Lavender
March 14, 2016 at 2:56 pmWhatever you make with those two lemons, John, make sure it really highlights the lemon! 🙂 We only had one orange this year, and we acted as if it were made of gold!
Valentina
March 14, 2016 at 12:39 amI love the title of this post! And the "quizes" were funny, AND I LOVE all things citrus, and this recipe sounds especially delicious.
Cocoa & Lavender
March 14, 2016 at 2:57 pmThanks, Valentina! Stay tuned for the gelato post in April!
ChgoJohn
March 15, 2016 at 3:18 amI make a few types of cheese, David, and this is just a bit harder to make than ricotta. (There's nothing to squeeze when making ricotta.) I am looking forward to making and serving this posset. What a great and unusual way to end a meal. Thanks!
Cocoa & Lavender
March 15, 2016 at 2:27 pmIt's funny, John – while (in theory) ricotta is easier, mine has always failed. Posset, however, has been a good friend and always worked for me. I need to check your site for a ricotta recipe!
Inger @ Art of Natural Living
March 15, 2016 at 1:54 pmI have never heard of this desert but may have to give it a try (with my store-bought lemons). Alas, I would much rather have people leave citrus on my doorstep than zucchini.
Inger @ Art of Natural Living
March 15, 2016 at 1:56 pmdessert. I think the climate/harvest difference was getting to me 😉
Cocoa & Lavender
March 15, 2016 at 2:28 pmDessert/Desert is a mistake I make often, Inger – and I actually live in the desert! Yes, fresh citrus is much better than zucchini any day!
Marcelle
March 16, 2016 at 3:03 pmHi David, I saw Meyer lemons for sale out our grocery store the other day and I was so excited. I LOVE citrus desserts and I really want to take a bite of your Lemon Lime Posset! Oh my goodness, it looks wonderful. 🙂
Cocoa & Lavender
March 17, 2016 at 2:13 pmHi Marcelle – just so you know, I made the posset with regular lemons – and am not sure how Meyer lemons would do. This dish requires good acid!
Jean | DelightfulRepast.com
March 17, 2016 at 2:36 pmDavid, we love all things citrus, so this is going on my to-do list!
Cocoa & Lavender
March 17, 2016 at 5:18 pmJean – as much as I love chocolate, I really feel citrus desserts are the best end to a meal. I hope you enjoy the posset!
Colette (Coco)
March 17, 2016 at 11:47 pmSo simple. So elegant.
I have to make this tonight!!
Cocoa & Lavender
March 18, 2016 at 1:30 pmLet e know what you think! xo
Andrea_TheKitchenLioness
March 19, 2016 at 5:52 pmDavid, simply a delightul dessert – quite perfect for springtime!
Andrea
Cocoa & Lavender
March 20, 2016 at 2:00 pmThanks, Andrea – it is really a springy dessert, isn't it?
Provence WineZine
March 20, 2016 at 1:31 pmHi David, Although I read this recipe last week with some excitement as we had all the ingredients and it looks so very simple, but apparently I didn't comment and, sigh, didn't find time to make it either! This week!It intrigues me!
Cocoa & Lavender
March 20, 2016 at 2:01 pmI will check with you later. This is a good one to make tonight before when you are puttering in the kitchen after dinner!
Sippity Sup
March 22, 2016 at 3:14 pmAlcoholic medieval version! I may start a new blog with that title! However as a dessert I think I prefer your creamy, tart, light version. GREG
Cocoa & Lavender
March 23, 2016 at 2:27 pmGreg – I guess "light" is used only for texture… just a bit of cream here…
Jill @ Teatime in Paris
March 23, 2016 at 2:36 pmI can't believe I've never made this David. Love desserts that are not only delicious like this one, but so easy to. Looks like a real winner!
Cocoa & Lavender
March 23, 2016 at 2:41 pmAnd yet you love to make macarons, Jill! They are a bit complicated (just made my first) but worth the work. Let me know what you think when you try it!
Cathleen | My Culinary Mission
March 23, 2016 at 4:30 pmOh my goodness. This was sooo good, David. Unbelievably easy and delicious! To quote my sister "this. is. orgasmic…" Thanks for such a delightful treat.
Cocoa & Lavender
March 24, 2016 at 9:53 amI am so glad you enjoyed it, Cathleen! It is hard to believe something so luscious is so easy to make!
laurasmess
March 25, 2016 at 2:59 amHaha, I still need an answer to B) What is a Meyer lemon? (though Google answered that one for me; nice one Google!). I've heard of them before but I've never seen them for sale here in Perth. Your dessert looks stunning. I've never eaten a posset but I definitely want to give this a go over the Easter weekend – I have all of the ingredients at home with me 🙂 Do you think i could use coconut cream? Happy Easter to you and Mark (and happy gelato making!) x
Cocoa & Lavender
March 25, 2016 at 7:26 pmHappy Easter to you and Aaron, too, Laura! I don't think coconut cream would work because it doesn't have the same curdling properties as cream. Same reason I don't think you can make cheese with coconut cream! Let me know what you end up doing!
Ronit Penso Tasty Eats
December 27, 2021 at 11:09 amI got curious and searched for your version.
Love the lime addition! I’ll be trying it soon. 🙂
Cocoa & Lavender
December 28, 2021 at 9:28 pmIt is really good with lime! All lime is good, too!