Lemon Posset

I'm not sure how to pronounce the word posset. Instead, I've been taking a shot in the dark saying it like this: paw-seht, as in, rhymes with faucet. This makes it seem less like something you'd eat and more like something you might lose track of, like a pair of keys. "Has anyone seen my posset? I swear I left it right there." I suppose I could look it up, but I've taken it this far already.

Here's what I can do on the posset front. I can explain how to make it. It's one of the simplest desserts I've ever made. Are you ready for this? You bring heavy cream and sugar to a boil. You let it simmer for three minutes. You take it off the heat, add the lemon juice, stir, let it cool for a bit, put it in the refrigerator for a few hours, and voilà: lemon posset!

Is it as good as the orange-cardamom ice cream sundae? Absolutely not. This is posset. It's humble. But is it "the perfect accompaniment for raspberries, mulberries, or loganberries" like Nigel Slater claims? Definitely.

In other news, thank you all so much for all of your sweet, encouraging comments from last week's news. I'm hard at work writing already and will definitely be keeping you updated! 

A lemon posset for raspberries, mulberries, and the like via Nigel Slater's Ripe

makes 4 small glasses

2 cups heavy cream

3/4 cup superfine sugar

5 tablespoons lemon juice

Put the cream and sugar in a saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Reduce the heat so that the mixture doesn't boil over and let it bubble enthusiastically for about three minutes, stirring regularly.

Remove from the heat, stir in the lemon juice, and leave to settle. Pour into four small wineglasses or cups and leave to cool. Refrigerate for a couple of hours before serving.