A simple spoonable sweet treat
Serves 6
Time: 15 minutes, plus 2 hours or overnight to chill
Possets have been around for centuries and even appear in Shakespeare’s plays. Long known as a wholesome convalescent treat, this decadently creamy dessert is rich yet delicate and has the consistency of a light custard. Five to six spoonfuls are ideal, says Peggy Speir, the co-founder of Frostbites Syrup Co. in Squamish. Top with poached or macerated fruit and crushed nuts, and try it with different syrups and cordials, such as mango passionfruit, elderflower or rhubarb ginger — or any combo. This version is made with Frostbites’ Kalamansi Lime Cordial.
- 1¼ cups 33% whipping cream
- ¼ cup + 1 teaspoon sugar
- ¼ cup Frostbites Kalamansi Lime Cordial
- Juice of one lime, about 1½ tablespoons (or lemon juice). Can be used in combination with other flavours like elderflower
Heat whipping cream and sugar in a saucepan on low to medium. Stir often until sugar dissolves.
Bring to a low simmering boil, continuing to stir. Let boil for 1 minute.
Remove from heat and add Kalamansi Lime Cordial and lime juice.
Pour into 6 ramekins and place in refrigerator. Let the posset set for 2 hours, or overnight for a firmer consistency.
Serve on its own or with suggested fruits, nuts or shortbread.