Tart Cherry Posset
Servings: 8 | Time: 4 hours 50 minutes including cooling and chilling time
Possets are quite old – and old-fashioned. Originally an English boiled drink of milk mixed with wine and ale whose first known recipe dates back to 14th and 15th century cookery manuals, today it is a creamy dessert that is slightly sturdier than a mousse. The dessert has three ingredients and is simple to prepare and store ahead. If you like, you can substitute a 1/2 cup lemon juice and 2 ounces Gran Marnier for the cherry juice. A surprising garnish swiped from the cocktail cart brightens up the presentation – chopped maraschino cherries tossed with mint.
- In 5- to 6-quart pot combine cream and 1 cup granulated sugar. Bring just to boiling, stirring to dissolve sugar. Reduce to simmer. Cook, uncovered, 10 minutes or until slightly thickened, stirring occasionally.
- Remove from heat. Stir in cherry juice. Pour Posset into 8 to 10 3- to 5-ounce glasses or serving dishes. Let cool. Cover top with plastic wrap. Chill 4 to 24 hours or until set.
- In small bowl toss cherries with mint and Kirschwasser. Cover; chill until serving.
- To serve, top posset with cherries and mint. Serve with Rosemary Shortbread Cookies.
Chill any remaining posset up to 3 days.
4 cups heavy cream
1 cup granulated sugar
1 cup tart cherry juice
1/2 cup chopped maraschino cherries
Torn fresh mint leaves
1 teaspoon Kirschwasser (cherry brandy) (optional)