DOTMC August - Lemon Posset

Hiya, I am DOTMC's newest and final member...as this is our last year. Sad to see it go just when I just got on board, but happy for the bit of the club that I've gotten to enjoy. So this is my one big shot to submit a dessert for your eating pleasure!

A chef friend of mine from New Zealand introduced me to the yumminess known as a Posset. Certainly not daring to ask him for his recipe, I searched the interwebs and found several recipes for it which are practically identical.

And what's great about this dessert is it's quick, easy, impressive, and very tasty.



Introducing...The Lemon Posset!


10 oz. (or 300 mls.) cream

2/3 C. sugar

Juice of 1-2 lemons

1. Put cream into a small saucepan and add sugar.

2. Bring slowly to the boil, stirring all the time to dissolve the sugar.

3. Once it comes to the boil, let simmer for 3 minutes, still stirring all the time.

4. Remove pan from heat and pour in the juice of 1 lemon, stirring as you do - it should start to thicken instantly.

5. Give it a taste and add more lemon juice if it is not tart/tangy enough.
6. Allow to cool for 5 minutes, then pour into small glasses or ramekins.

7. Cover with cling wrap and chill in the fridge for at least 3 hours or preferably overnight. 
Serve with a spot of raspberry puree or a dessert biscuit. Serves 4.

Chia Seed Pudding (Vegan and Greek inspired)

A little while back, I posted an item about chia seeds, how they're used in drinks, their health benefits, and about my general love for them.

I just came across this vegan chia seed pudding recipe on Veggie Wedgie and it looks amazing... I haven't tried it yet, but plan on giving it a go soon...thought you'd want to check it out!

Here's a pic from the link... yum:

Winging It Chocolate Pudding

Nicole is sick. In her honor I made dessert.

Winging It Chocolate Pudding

The only recipe I could find in my books called for corn starch as the thickener. I happened to have thrown out my unused huge thing of corn starch two days ago because at school on Saturday we talked about how un healthful it is (highly processed, probably irradiated or genetically modified) and how kuzu is a good natural replacement. So with that, I tried to make this! Notice there's lots of sugar in the recipe and in the cacao so.... whatchagonnado??

2 1/2 cups non homogenized whole milk
one cup organic sugar
one cup cacao blanxart (nicole you gave me this right?)
3 tablespoons kuzu crushed

In saucepan, combine and heat two cups of the milk with one cup sugar and heat on medium low until steam starts to form.
in separate bowl, combine kuzu with remaining milk and cacao blanxart until slightly thick
once saucepan begins to steam add thickened mixture
reduce heat and whisk for about 5 more minutes until thick
pour into a bowl, cover with plastic to avoid film forming and chill
eat it when you wanna!