Have you heard about the British dessert - a posset? Honestly, I didn't see how it would actually set without eggs or gelatin! But it worked...with just heavy cream, sugar, and freshly squeezed lemon juice And I have tried it several more times just to be sure.
I did some research though and wanted to share: the original posset was a dessert or drink made from curdled milk enriched with an alcohol similar to sherry; it was often used as a curative for colds or fevers. In addition to the freshly squeezed lemon juice, I added in some Champagne Mimosa vinegar and finished it with the Blood Orange Olive oil.
For this version, I hollowed out some oranges and used those as my serving dishes. This is a simple enough recipe to make it for any gathering.
Inspired by the Quail & Olive’s January Covey Club Selections - of Tuscan Blend Olive Oil and Honey Balsamic Vinegar - these oven-roasted chicken wings have an amazingly tasty glaze. Created by Culinary Cam.
