A.)
Today was my day to make Meyer lemon gelato.
B.)
What is a Meyer lemon?
C.)
Today was NOT my day to make Meyer lemon gelato.
If you chose
"C," you are correct. Sigh.
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.
A.) Tomorrow will be my day to make Meyer lemon gelato.
B.) Today became my day to make lemon-lime posset.
C.)
Both A and B.
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.
Pucker up!
~ David
Lemon and Lime Posset
2 cups heavy
cream
3/4 cup sugar
3 tablespoons
freshly squeezed lemon juice
2 tablespoons
freshly squeezed lime juice
Bring cream
and sugar to a boil; reduce heat to keep the cream at a slow boil for 3
minutes. Remove from the heat and stir in the citrus juices. Let set 10 minutes.
Stir again, and divide among six ramekins, or goblets. Refrigerate for several
hours before serving.
Garnish with
candied flowers and mint leaves, or fresh berries.
Labels: cream, lemon, lime, posset, sugar
