Ok, I was desperate, It was looking like I was going to be throwing cream away again, very bad. Half a quart per gallon of milk is too much to waste. So after making 7-8 cups of alfredo sauce with last week's cream I determined not to get behind. I mean, I like coffee with cream a lot, but if I drank that much we'd have to call an ambulance. The new recipe I found was lemon posset (po'sit), pronounced with short vowels. I found that out from the Free Online Dictionary ( http://www.thefreedictionary.com/ ). Although, what I made last night and what the dictionary had for posset were pretty different, that's what happens when Americans get hold of something like this! It used 3 whole cups of cream for 5 servings, so of course, I 1 1/2 ed it. I think I could enjoy this now and then, it would be especially good with some raspberry sauce on top to cut the sour. It might make a good frozen dessert, we may try that with it. It would be sort of a cross between ice-cream and sherbet. mmm. I'll let ya know how it turns out.
Oh, and posset was mentioned in a couple of Shakespeare's plays, I feel special now. uh huh. Apparently back then it was slightly sweeteded milk curdled with wine. Quite a bit different from the custard-y dessert I made last night.
* a little note*
the macaroon recipe down below has been corrected. It takes only egg white. very important.
1 comment:
Mmmm... sounds good! I wish we had some whole cream:)
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