Traditional English Posset

Ingredients

• •300 ml heavy cream
• •100 ml whole milk
• •50 grams sugar
• •1 teaspoon vanilla extract
• •60 ml dry white wine
• •2 tablespoons fresh lemon juice
• •1 pinch ground nutmeg

Directions

1. 1Heat the milk and cream together in a saucepan over medium heat until steaming, then stir in the sugar and vanilla extract until dissolved.
2. 2Remove from heat and let cool for 2 minutes.
3. 3Combine the white wine and lemon juice in a bowl, then slowly pour the warm cream mixture into it while stirring gently.
4. 4Allow the mixture to curdle and separate for 3-4 minutes without stirring.
5. 5Carefully pour the clear liquid into serving glasses, leaving most of the curdled cream in the bowl.
6. 6Top each glass with a generous spoonful of the curdled cream mixture and dust lightly with nutmeg.
7. 7Serve immediately while still warm.

💡 Posset relies on acid to set cream, so add the lemon only after the hot cream mixture is off direct heat and thoroughly dissolved sugar cannot interfere.

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