LEMON AND BASIL POSSET
Looking for an easy and delicious dessert that’s perfect for summer? Look no further than my lemon and basil posset.
Lemon and Basil Posset: A Lazy English Dessert Made in France
As a food blogger and foodie, I have always had a long list of recipes to try, and lemon posset was one of them. However, it was not until recently that I finally got around to making this delightful dessert – and I must say, I regret waiting so long (more than 20 years actually)! But, as the saying goes, better late than never.
A Bit of History on Posset
Posset is a dessert that dates to medieval times, and it was a popular treat in England until the 19th century. It was originally made with hot milk curdled with ale or wine, and it was often used as a remedy for colds and other ailments. Over time, the recipe evolved, and the modern posset is a rich and creamy dessert made with cream, sugar, and citrus juice.
My Lemon and Basil Posset
For my lemon posset, I decided to add a twist by pairing it with fresh basil. The combination of tangy lemon and fragrant basil creates a lovely hint that’s perfect for a lazy summer dessert.
Despite my initial hesitation, I was pleasantly surprised at how easy it was to make this dessert. In fact, it is so easy that even a little helper can do it!
Perfect for a Lazy Summer Time Dinner
One of the best things about this lemon and basil posset is that it is perfect for a lazy summer time dinner. It is light and refreshing, yet indulgent enough to satisfy your sweet tooth. Plus, it is a breeze to make, which means you can spend more time enjoying your meal and your guests and less time slaving away in the kitchen.
But where did I make this lemon and basil posset, you ask? Well, I made it in my country house in France, where I was for summertime. My French friends love anything English so this dessert was a hit!
A modern twist on a medieval classic
Yes, why not trying some medieval recipes :
You may like the reblochon gougères or the iconic hypocras wine!
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
LEMON AND BASIL POSSET
Ingredients
- 2 lemons zest and juice
- 300 ml creme fraiche
- 50 g caster sugar
- 15 fresh basil leaves
Instructions
- In a saucepan, gently cook the crème with the basil and sugar stirring from time to time for 5 minutes.
- Stop the heat and add the zest and lemon juice.
- Discard the basil leaves and pour into 4 verrines the preparation.
- Leave it to set in the fridge for a minimum of 2 hours.
