Sweetened & infused cream

Similar to a posset these may have been drunk, rather than eaten. Though I have included some modern options for in the Kitchen as well.

Ingredients:

  • 1 cup double cream
  • 1 tablespoon honey
  • 2 egg yolks
  • A sprig of rosemary, sprig of savoury & a few thyme flowers

OR

  • 1 cup double cream
  • 1 tablespoon honey
  • 2 egg yolks
  • A head of elderflower and a tablespoon of meadowsweet

Method:

Mix the egg yolks into the cream. Gently heat the cream for a few minutes.

Stir in the honey, until dissolved.

Add the herbs or flowers and leave to steep for 30 minutes.

Strain through a sieve or cloth and pour into small bowls.

In a modern context these are great chilled for a couple of hours, or alternatively to make your very own ice cream, freeze for several hours, until set firm.

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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