La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Friday, January 07, 2011

Lemon Posset

I love desserts that require minimum effort, but give you maximum satisfaction, in the words of Gino D'Acampo .
Lemon Posset is one of these desserts, terrifyingly easy to make, with only 3 ingredients and you have to do it well in advance for it to set, so you can forget about it whilst having your dinner party and whip it out of the fridge the moment you want to serve.

At the end of November we had a get-together with the choir.  Cheese and wine, bread and fruits to dip into. Some of the choir members took care of the desserts and I made Lemon Posset - 40 of them. 
They were a hit, as I expected.

I use Nigel Slater's recipe  as a guidance, but add lemon zest to the cream, and strain it out afterwards.

5oo ml double cream
150g caster sugar
75ml lemon juice

Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. Lower the heat and leave to bubble for about 3 minutes, stirring from time to time. Reduce the heat so that the mixture doesn't boil over, and let it bubble enthusiastically for about 3 minutes, stirring regularly.

Remove from the heat, stir in the lemon juice and leave to settle. Pour into four small wine glasses or cups and leave to cool. Refrigerate for a couple of hours before serving



Lemon Posset voor 4 glaasjes


                    500 ml volle room (35 à 40%
                    150 gr witte suiker (gries of kristal)
                     75 ml citroensap  en 1 schijfje schil van onbespoten citroen


          Op het vuur breng room met suiker aan de kook
          Regelmatig roeren zodat de suiker oplost
          Vuur lager zetten en 3 minuten zachtjes laten pruttelen
          dan 3 minuten enthusiast laten bubbelen(voorzichtig voor overkoken)
          Van het vuur nemen en citroensap door roeren
          Laat de grootste hitte afkoelen, neem het schijfje schil eruit en schenk            het mengsel in glaasjes
          Laat verder afkoelen en zet in koelkast tot gebruik
          Zeker een dag op voorhand maken dat het voldoende kan opstijven


  1. Inderdaad heerlijk en super easy.
    Mijn laatste poging (ik maak het altijd met limoen ipv citroen) was nochtans maar zo-zo. De room wou niet dikken nadat ik de limoen had toegevoegd. Ik had room 40% gebruikt. Normaal neem ik (denk ik) 30 of 35%. Zou het aan het hoge vetgehalte kunnen liggen denk je?

  2. Hm, ik zou denken hoe hoger het vetgehalte hoe beter het opstijft. Ik gebruik gewoonlijk 40% .
    Er zouden verschillende oorzaken kunnen zijn : Het zuurtegehalte in de limoenen niet genoeg. De room te lang gekookt of net niet lang genoeg.

  3. I'm so with you on desserts that require minimum effort. You made this look rather gorgeous with the decoration on top.
    Happy New Year!

  4. I love a good posset . . . there is something so comforting and old-fashioned about it. (For some reason I'm thinking of Elizabethan England . . . just me then!) And of course, you can never go wrong with a bit of Nigel Slater!

    Happy 2011!

  5. These look amazing! My only problem now is where to get 40 ramekins....


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