Thursday, July 4, 2013

White Wine Posset

 Summer has finally arrived in Maine, as a matter of fact, it's arrived with quite a vengeance.  The 4th of July is here and with it some very hot and steamy weather.  I had a baked treat in mind for this weeks selection, but turning on the oven was not in the cards today!  I instead opted for a cool lemony whipped dessert for the 4th.  I found this recipe in The Dairy Book of Family Cookery.  It's a collection of traditional British recipes using farm fresh dairy products.  This recipe for White Wine Posset calls for a Riesling or a White Bordeaux, I used an Italian Sweet Moscato wine.  This is a very easy dessert to make, using few ingredients.  It's light and not at all too sweet, with a slight lemon zest and a hint of sparkly sweet wine.  


finely grated zest of 1 lemon
10 fl. oz. of fresh heavy cream
3 Tablespoons of lemon juice
5 Tablespoons of Riesling or White Bordeaux wine ( I used an Italian Sweet Moscato wine)
2 egg whites
1 oz. of confectioners sugar, sifted

1.   Put the grated lemon zest in a large mixing bowl.  Pour in the fresh cream, stir and leave to chill in the refrigerator for 1 hour.

2.   Combine the lemon juice with the wine.

3.   Whip the cream until softly stiff.  Gradually whisk in the wine until the mixture holds its shape.  Do not overwhip as the mixture may curdle.

4.   In a clean bowl with clean beaters, whisk the egg whites until softly stiff, add the sifted sugar and whisk again until stiff peaks but not dry.  Fold evenly into the whipped cream until combined.

5.  Divide the mixture between 6 stemmed glasses.  Chill for 1 hour.  Serve and enjoy!


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