“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Wednesday, 26 January 2011
On Monday evening we had guests over for dinner. Nothing special . . . just soup, salad and raclette. (Raclette is to the 21st century what the fondue was to the 20th!) I did an Jerusalem Artichoke Soup with fennel which was lovely. I didn't get any pictures though . . . sigh . . .
That's the problem when you have dinner guests. One feels almost awkward asking them to wait while you do photos . . . and so . . . I don't, and wish that I had!!
The salad was a tasty Greek Salad, with lots of olives, cucumbers, peppers, red onions, tomatoes, baby gems and feta cheese in a tasty greek dressing.
Raclette, what can I say . . . grilled chopped vegetables and meats, bathed in melted cheese and dumped over steamed new potatoes. Yum!
After all that though, I thought we would need something light for dessert. Light doesn't have to mean boring or tasteless though . . . Possets fit the bill perfectly.
I often make Lemon Possets for dessert when we have guests for dinner. They have to be the quickest and easiest dessert to make ever. You will never find a better dessert for ease of preparation that pays such huge dividends in taste department.
It's smooth and delicious. It's rich. It's not overly filling. A little goes a long way, and it always goes down a real treat! It's also a recipe that is very easy to double or triple with great success!
I wanted something slightly different this time though, than the usual lemon, so I decided to do a lime posset. Nothing unusual there . . . but add a Tablespoon of ginger syrup and some chopped preserved ginger on the top and you have created a real gem of a dinner party dessert.
Oh my . . . this was fabulous. I don't know why I never thought of it before? Ginger and lime go very well together. It was creamy and rich. The lime gave it just enough tartness to counteract the sweet flavour of the sweetened cream . . . and the ginger a sweet heat, with a tiny bit of crunch atop all that creamy deliciousness!
Mmmm . . . sometimes I even surprise myself! This is a new favourite in the Rayner household!
*Lime and Ginger Posset*
Quick, easy, rich, silky and delicious. The perfect dinner party dessert! It;s a great make ahead as well, so you can plan with confidence. You will need at least 2 hours for it to set up.
400ml of double cream (a generousl 1 3/4 cups)
8 TBS caster sugar (superfine sugar)
5 TBS of lime juice, plus the finely grated zest of two limes
1 TBS ginger syrup, from a jar of preserved ginger
1 knob of preserved ginger
Have 4 dessert glasses ready. Place the cream and sugar into a saucepan. Bring just to the boil, then reduce the heat to medium and boil briskly for 2 1/2 minutes, stirring constantly. Remove from the heat. Whisk in the lime juice and most of the lime zest, reserving some for the garnish. Whisk in the ginger syrup. Divide the mixture evenly between the 4 glasses. Place into the refrigerator and chill for at least two hours.
When you are ready to serve, chop the knob of ginger coarsely into small bits. Mix together with the grated lime zest and sprinkle some on top of each pudding.