Posset An Easy Summer Dessert

Summer is a time of easy cooking  - whether it's for the main course or dessert. No one wants to be by a hot oven when the temps hit the nineties. That's why there is posset - a lovely Shakespearean sounding custard that is easy to make. Best of all it compliments the fruit of the season.

Melissa Clark wrote about it in her  A Good Appetite column in yesterday's New York Times Food section.Posset is a simple custard, first made in the 1500's with spiced, sweetened milk. Wine or ale was added to curdle it was used to cure colds. Posset then evolved from a beverage to custard with the ingredients altered.This is a simple dessert for novice home chefs. As Ms. Clark points out it's a custard  but without the eggs, or other binders such as gelatin or cornstarch. There are not even any messy water baths as they are with creme brules. Even the oven doesn't have to be used - perfect for a hot day.It's all made on the stove top, then strained and poured into ramekins. The recipe comes from Diana Henry's Simple, a cookbook full of unfussy ,uncomplicated recipes.Ms. Henry adds a sprig of  rosemary and orange juice. Possets are topped with fruit, namely macerated strawberries but any fruit can do.

Possets start out with just two cups of heavy cream. Don't skimp or substitute. The cream gives it its' weight and is the posset's backbone. The next is 2/3 cup of granulated sugar. What gives the dessert zing is the grated lemon zest and lemon juice. Ms. Clark feels that adding the zest heightens the lemon flavor. Before adding a 1/3 cup of lemon juice she cooks the  zest,cream and sugar for a few minutes. Doing this ensures a plush pudding instead of curdling when the acid hits it. Also add a pinch of sea salt for balance. The mixture should be constantly stirred and then simmered until it thickens. Remove from heat and add the lemon juice. It's then letting the posset sit  for twenty minutes to let it slightly cool.. A skin should form. Stir mixture and then strain through a fine mesh strainer to remove the zest (I would leave it in for color) as it's strained into a measuring cup with a spout. Evenly pour into six ramekins or small bowls and put into fridge to set for three hours. At this point toss the strawberries and sugar in a small mixing bowl. Let it macerate at room temp for 30 minutes to one hour. Arrange them on top of the possets. Dust with ground pepper and serve.

Posset is a simple easy dessert.It's the perfect end to a summer meal. Try with fresh fruits and enjoy.