Saturday, July 31, 2010

Lime Posset - and I now own ramekins!

Has it really been 3 months since I last cooked something new?  Or just since I sat my sorry lazy butt down to add to my impoverished food blog?  May 8, and here it's practically August.  Wow. 

May was interesting, to say the least.  We were supposed to leave for Italy and Switzerland on May 21.  Instead, just days beforehand, I was told I was to have emergency eye surgery (Ahmed Valve - implant) and so there went the trip.  We postponed until early July.  Not only was I out of commission for a little while, I wasn't exactly in the mood for being disciplined or creative.  Once I recuperated it was yet again with all the trip preparations for the early July trip.  We spent two delightful (but very hot, in Italy) weeks abroad - and I'm still pining for Switzerland...  Now I'm back and this weekend I'll have two new things. 

Today was a productive day, food wise.  I hit up the famer's market in Leesburg and dropped 85 bucks just like that (50 was on 3 bottles of wine - but still, ouch).  The raspberries are thus very local.  Various baked goods, some more fruit, and heavenly honey-yogurt from a local dairy.  Additionally I later bought ramekins, a spring form round cake pan, and a whisk.  I have never had a whisk nor ramekins before.  I'm moving up in the world. 

Lime Posset isn't exactly a meal?  Well sod it all, I don't care.  It has heavy cream (dairy), it has lime juice and raspberries (fruit).  I would say this dessert is well on its way to covering the food triangle.  The lime juice will prevent scurvy, too, so that's good. 

Many thanks to Mym for introducing this new word to my vocabulary.  I had never heard of this before.  She gave me the recipe but I also found it online and adapted it a little bit because her recipe uses the metric system.


1.5 cups heavy whipping cream
.5 cups sugar
3 T lime juice
Raspberries for garnish.

Bring cream and cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lime juice and cool 10 minutes. Stir mixture again and divide among four ramekins. Cover and chill possets until set, at least 4 hours or overnight.  Garnish with raspberries.  A sprig of mint is a nice touch as well. 

Verdict:  sinful.  I may have used a little more sugar than is needed so the next time I will be a little less liberal with the sugar. 

Even the ramekins are lime green!



MyriamC said...

Did you taste it already? Isn't it heavenly?

Joanne said...

I bet she licked the bowl, Mym!


Kavey said...

Oh Beth, am sorry to hear about the eye surgery and missed trips... I hope you are all better now and can re-schedule a trip to Switzerland soon. Will your travel insurance cover the cancellation and everything?

Love your green ramekins, they're adorable.

Posset seems to be enjoying a revival here in the UK, or in London anyway, have had it a few times recently. Lovely!

Elizabeth said...

How delightful to see comments on my blog! I am so excited!

Mym, Jody is correct. I licked the bowl, the spoon, the counter where a few drips landed (OK, that was my finger picking it up.) Heavenly is correct. I think I used a wee bit too much sugar, I am going to make it again and dial back on the sugar. I guessed at the measurements...

Kavey, good to go. We just postponed to July - already home (wah). I couldn't bear the thought of waiting until September for a trip although to be honest, it was so bloody hot in Italy (early July) that I am not certain I'll head to Italy in July again. Showers twice daily (three in some cases!) and just constantly feeling like you are living in a sauna... Apparently this was extreme and it went back to "normal" after we left. Meaning 10 degrees cooler and less humid.

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