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Lemon Posset Recipe
The generalised name for a type of hot 'buttered ale' drink popular in Britain from medieval times well into the late 18th century. It was based on mild, lightly-hopped ale, which was boiled with butter, milk, sugar or honey and a spice (such as nutmeg) before being thickened with beaten eggs. The ale would make the mixture curdle, and it had to be poured back and forth between pan and bowl many times, in order to achieve the right consistency. There were regional variations.
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For 4 helpings:
1.Gently heat the cream and sugar together in a heavy saucepan.
2.Once the sugar hasmelted, bring the mixture to the pour - being careful it doesn't boil over, as it will suddenly rise if not closely-watched.
3.Simmer the mixture for about a minute, then remove from the heat to cool.
4.Add the lemon juice mixing it in thoroughly.
5.Pour the mixture into the container/containers you wish to serve it in, then refrigerate overnight.
By the morning the mixture will have set. Serve decorated with a slither of lemon or perhaps a tuile biscuit.