May 9, 2022 For May, Enjoy Tangy Lemon Posset!
“Let food be thy medicine, and let medicine be thy food.”
This famous quote is often attributed to Hippocrates, although there’s no actual proof he ever said it. But whoever did say it was brilliant! Everything we put in our bodies affects us, so not only can we nurture ourselves with food, we can heal and balance ourselves with it, too!
It’s long been known that specific flavors impact each of the Five Element energies. This month we once again honor the energy of Wood, the element that support the manifestation of renewal and growth. The taste that supports the Wood element is sour/tart, which means May is an excellent time to enjoy our tangy dessert, Lemon Posset!
Posset is a cream-based cold dessert found throughout the United Kingdom. Originally a drink made from hot milk and honey that was spiced and laced with ale or wine, posset was very popular in the Middle Ages as a remedy for colds and minor ailments, and as a sleep aid. Later, it became a thickened cream dessert, usually flavored with honey or sugar and lemon. This is also a great vegetarian dessert. The mixture sets and thickens thanks to the acid in the lemon juice without the addition of gelatin.
Lemon posset not only has a tangy taste, it takes just three ingredients and a total of just 15 minutes of cooking to prepare! Make the posset in the morning and chill it until it is time to serve—at least 4 hours in the refrigerator (or even overnight). This simple dessert is delicious in a wonderfully sour way, but you can also make your own versions by adding other citrus flavorings like lime or orange juice. Serve with fresh berries or chopped toasted almonds for crunch.
So, roll up your sleeves and get ready to help support your Wood energy with this energy-balancing and tartly delicious Creamy Lemon Posset courtesy of The SpruceEats.com. Bon Appetit!
- 2 large unwaxed lemons, cleaned and whole
- 2/3 cup superfine sugar
- 2 cups double cream (or heavy cream)
- 1 cup raspberries, for garnish
- Pour 1/2 cup of lemon juice into a small saucepan. Add the grated zest and the superfine sugar. Stir well to combine and bring the mixture to a slow, gentle simmer. Remove from heat and reserve.
- In a medium-sized pot, bring the cream to a gentle boil over low heat. Make sure to cook the cream slowly, as a fast boil will spoil the cream and split it. Remove from heat.
- Slowly whisk the lemon syrup into the hot cream. If preferred, strain the mixture into a clean measuring cup, or leave it as is.
- Let the posset cool slightly and pour into small ramekins or glasses. Bring to room temperature.
- Chill in the refrigerator for at least 4 hours and up to overnight. The cream will become silky and thick.
- Remove from the refrigerator and leave at room temperature for at least 5 minutes before serving.
|Nutrition Facts (per serving)|