This dessert is a family tradition. My mother has made it for as long as I can remember and it has always been called Mrs. Moxon's posset. Who this Mrs. Moxon is, non of us know. But her name lives on and try as I may, I can't bring myself to call it anything else.
It is in essence a kind of syllabub - traditional wine and cream mixture. But there is nothing old fashioned about the light and refreshing taste; the look is elegant and unique; and it is in my opinion the perfect way to end off a summer meal.
Mrs. Moxon’s Posset
Serves 4
250ml of white wine (I
used an organic sauvignon blanc)
½ a cup of castor sugar
(or to taste)
2 Tbsp of lemon juice
½ a cup (125ml) of whipping cream
1 Tbsp of lemon zest
Combine the wine, sugar
and lemon juice and stir until the sugar has dissolved. Whip the cream until
stiff being careful not to over whip as the cream will split. Stir half the
lemon zest into the cream. Fold the cream and the wine mixtures together
until just combined.
Divide the mixture up
equally between four pretty glasses. Use the remaining lemon zest to garnish
the top of each dessert. Carefully transfer the dessert to the fridge and leave
for a few hours to separate and set.
The cream should rise to
the top of the glass leaving a lemony wine mixture at the bottom of the glass.
Serve chilled with teaspoons to eat it with.
