When I was given a few freshly picked limes from a friend’s tree, I was amazed at just how delicious fresh picked limes tasted compared to store bought ones. My mind starting racing with ways to enjoy these aromatic treats. Gin and tonics with lime were first on the list! Then I decided to do a lime twist on an old school classic dessert – posset.
Posset was originally a medieval drink made with hot milk curdled with ale or wine. Yum! There were even special pots made for drinking possets. Eventually posset became less popular with the drinking public, so it was reinvented as a cold cream dessert which is set with citrus juice. I have to say I fell in love with this tart and creamy dessert. I’m looking forward to trying it set with other citrus juices.
It is very rich so you only need to serve it in small portions. For an extra indulgence you can serve it topped with fruit preserves. I tried it with a dollop of blueberry jam which cut through the richness and added extra sweetness, but I think I prefer it without any toppings. Give it a go and see if you like it with or without jam 🙂
1 tablespoon caster sugar
1 tablespoon maple syrup
2 + 1/2 tablespoons freshly squeezed lime juice
jams or preserves (optional)
Gently heat the cream, sugar and maple syrup in a saucepan until almost boiling.
Stirring constantly, boil rapidly for 3 minutes.
Remove from heat and stir in the lime juice.
Place into heatproof glasses or bowls.
Refrigerate overnight or until set.
Serve with a dollop of jam or preserves if desired.
It’s Equinox time – a time of balance and renewal when day and night are as equal as can be. In the Northern Hemisphere, the nights will now be longer than the days. In the Southern Hemisphere, the days will now be longer than the nights.
As I think of the long hot days ahead I think of drinks. So I thought it would be fun to play with the concept of balance through drinks and our sense of taste. Taste has five sensations – sweet, sour, salty, bitter and umami. Over the coming weeks I will explore each sensation through a drink. I’m starting with sweet.
Sweet is one of the easiest to work with as it is a pleasurable flavour and there are so many delicious sweet drinks around. But that is also a problem – with so much choice how do you choose?
One of my favourite sweet flavours is rose water. I thought a rose water cordial would be lovely. I was chatting to my friend who runs a bar about my thoughts for a sweet rose water cordial. He was brought up in Malaysia and told me about a drink from his youth – bandung. It’s a rose water syrup drink sweetened with condensed milk! Can you get anything sweeter than condensed milk? Possibly, but the thought of a rose water and condensed milk drink had me running from the bar to my kitchen. Here is my version of the very sweet, very delicious and very pink bandung.
Let me know what your favourite sweet drinks are 🙂
for the syrup
2 tablespoons sugar
2/3 cup water
1 teaspoon rose water
pink or red food colouring
1 cup condensed milk
1 cup water
Boil the sugar and water until the sugar dissolves.
Add the rose water and enough food colouring to achieve the desired pink colour.
Add the condensed milk and water and mix until combined.
Chill in refrigerator before serving.