Recipe: Lime Posset from the 1400s
Lime Posset @ the brand new 25 Lusk (http://www.25lusk.com/)
In a small saucepan over medium heatcombine the cream,sugar and vanilla bean and seeds and bring to a boil. Reduce
the heat to low and simmer until slightly thickened, about 3minutes. Stir in the lime juice. Continue cooking for 5 more
minutes, then pour into one glass serving container or foursmaller ones
(like martini glasses). Refrigerate for 2 to 3hours until set. Serve.
For his posset, he brings cream to a boil, then adds real vanilla bean and a wallop of fresh lime juice. Dolan then carefully pipes a thin layer onto flat rectangular plates using a fondant gun. The shimmering result is akin to the sheen of ice on a lake after the first frost. Finally, to order, the posset is finished with knolls of Champagne granité, mint and kiwi.