Multiple Choice

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.

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