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Lemon Posset, A Vanilla Shortage And Fiesta Friday

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Last night I had company for dinner, I’ve known about this for a while and had grand plans to make a lovely meal but unfortunately,  I have been sick for the last few days, a stomach virus. I haven’t eaten much of anything and generally felt really bad. I was not really inspired to cook. I opted for a starter salad,  simple roasted chicken with roasted vegetables, let the oven do the work I say. My plan was to make a lemon meringue tart but I didn’t have the energy so I remembered this quick and easy recipe by Mrs. Larkin on Food52 for lemon posset. A magical concoction, tart and sweet and creamy and a lovely light dessert. It couldn’t be simpler to make and most of the time it’s sitting in the fridge setting.

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I have been stocking up on vanilla extract. Have you noticed rising prices? Evidently there was a bad crop in Madagascar which basically decimated the entire vanilla crop leaving a huge shortage, there is always high demand for vanilla, it’s in almost everything. This has caused prices to rise, I went to several sites and noticed a price change of anwhere from 2-10 dollar price increase per bottle. I usually use Nielsen- Massey, it’s my vanilla of choice but have been know to use the big bottle from Costco which is good as well as King Arthurs brand of vanilla extract. So I found the 4 oz bottle at the same price at my usual shopping site and bought 4 bottles which should last until the next crop which they are saying should be ok.

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This Fiesta Friday which by the way  is #113 I am bringing Lemon Posset and a bottle of vanilla extract as a hostess gift for Angie. Our lovely co hosts this week are two of my favorite bloggers welcome Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea.

Lemon Posset

Serves 4 – Recipe by Liz Larkin for Food52

2 cups heavy cream

2/3 cup sugar

5 tbs freshly squeezed lemon juice

zest of 1 whole lemon (I added that it’s not in the recipe)

Place cream and sugar in a small saucepan and bring to a boil stirring so that the sugar dissolves. Let boil for 5 minutes watching carefully and adjusting temperature so it doesn’t boil over. After 5 minutes remove from heat and stir in lemon juice and zest. Let sit for about 15 minutes to cool. Pour into serving dishes, sprinkle top with a little more lemon zest and refrigerate at least 4 hours, I like overnight. Serve with a dollop of whipped cream, I put a few raspberries on top as well.

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101 Comments Post a comment
  1. What a lovely and fresh looking dessert. I hope you’re feeling 100% soon! Take care of yourself!

    April 1, 2016
    • Thank you, still not 100% but definitely much better than the beginning of week It really is a wonderful light and creamy dessert.

      April 1, 2016
  2. Dear Suzanne, first of all, I hope you’re completely well now. I’ve started to wonder if I had a 24 hour thing Easter Sunday. Really bad nausea, and a rocky tummy for the next few days. (With my allergies, I usually blame the unexpected on them.)
    Thank you my culinary guru for introducing me to Lemon Posset! It sounds wonderful — and blissfully egg free. Another perfectly lovely post, my friend. Mega fiesta hugs!

    April 1, 2016
    • Thanks Teagan, not 100% yet. It was pretty bad. Getting there though I ate a little last night and making the rest into soup today. Hope you are ok as well thank you so much!!!💕💕💕❤️❤️❤️

      April 1, 2016
      • I think I only had a light touch of it (but I was afraid to eat anything for a few days). Take very good care of you. Get some puppy-pug therapy and rest. Soup is a good idea. Feel fabulous fast my friend. Hugs.

        April 1, 2016
  3. I hope you are feeling better. Thanks for the heads up regarding vanilla.

    April 1, 2016
    • Thanks Michelle better thank you, I think by the weekend I will be 100%.

      April 1, 2016
  4. I hope you are feeling better! There is so much stuff going around. I love how easy this recipe is. That is my vanilla of choice too and I have about 16 oz on hand. May have to go get a bit more. I usually don’t even measure vanilla, and use more than what’s recommended.

    April 1, 2016
    • I do the same rarely if ever measure, just pour. I just bought 16 oz and my friend is going to see if it’s available At Costco so may have another bottle coming.

      April 1, 2016
  5. I love desserts like this one! Delicious! 🙂

    April 1, 2016
  6. Suzanne, shame…hope you are feeling tons better by the time you read this ! I always feel virus’s seem to be around more so with the change of the seasons….
    I have heard of lemon posset, but have yet to ever taste or make it…sounds interesting.
    As for the vanilla extract, the prices are ridiculous here in South Africa !!! How is Percy doing?
    Feel better. 🙂

    April 1, 2016
    • He is doing great Lynne. I have heard that in some places prices are so high up over 200% from what they used to be. Prices are higher here but not that bad. I have enough vanilla I think to keep me through this temporary draught. Hope all is well and thank you so much!!

      April 1, 2016
  7. Dear Suzanne, lovely dessert and I do also hope you begin to feel better-Drats! As for vanilla I am stocked up ad well. xo Cheryl

    April 1, 2016
    • Thank you Cheryl, doing much better today, thank you so much. I use so much vanilla, never measuring just pouring LOL, I try to keep at least 16 oz around at all times.

      April 1, 2016
  8. I might have been the easier option but it looks really refreshing and delicious nonetheless. Definitely one for me to try. I’m glad you’re better now. There’s been a terrible flu epidemic all over France – Léo’s been off school for two weeks with it!

    April 1, 2016
    • So many people I know have had the same or similar thing lately. Hope Leo is ok, thanks so much.

      April 1, 2016
  9. OOps as well-typing too fast again-LOL

    April 1, 2016
  10. I’m so sorry you’ve been sick too- you know I feel your pain. Have had a gross week! I find lemon so healing and Liz’s posset is perfect. Happy Friday and here’s to a healthful weekend!

    April 1, 2016
    • This stomach thing is the worst, yes lets hope we have a healthful weekend. Thanks Em.

      April 1, 2016
  11. I hadn’t heard about the bad vanilla crop, I buy the large bottle at Costco which lasts me a while, but I think I’m going to need some soon. This dessert sounds delicious, I love pretty much everything that’s lemony. Hope you are feeling better!

    April 1, 2016
    • I keep an assortment of vanilla and use it all differently. The Nielsen Massey I use in drinks, whipped cream etc. Things I don’t cook or cook gently. I use the Costco for my general baking and then I have the vanilla beans and vanilla paste. I think I have enough to last for a while. Thank you so much.

      April 1, 2016
  12. Dear Suzanne, I do hope you are well now – You were brave to cook anyway ! Did you try plain white rice ? Take great care – and… some rest – Amitiés – France

    April 1, 2016
    • Thank you France. I didn’t feel like eating anything at all. I drank water and made green tea with ginger and herbal teas. I love coffee and couldn’t even drink that. I am much better now. Thank you so much.

      April 1, 2016
  13. Thanks for the information about the vanilla. You’re right, it is in so many recipes. I like it in French toast. Lemon Posset, which I’ve never heard of, looks absolutely delicious and my mouth is puckering from the lemon. Feel better soon.

    April 1, 2016
    • I love it in french toast and waffles, well in just about everything. Thank you so much Mary.

      April 1, 2016
  14. I am sorry to hear you have not been well and I hope you are fully recovered soon. I love roast chicken and I think I would also love this lemon posset (I have never made it). Happy weekend! 😉

    April 1, 2016
    • Thank you, today was much better. Getting back to normal now. I do too, love roasted chicken and this was my frist time trying a posset and it’s wonderful and so easy to make I loved that best.

      April 1, 2016
  15. Your dessert looks delicious, I hope you are feeling good now.
    Take care

    April 1, 2016
  16. I hope you’re feeling better, Suzanne! I’m impressed with the dinner you prepared…especially when not feeling well. What a treat for your guests! Lemon posset sounds like a perfect spring dessert, too. Wishing you a wonderful weekend!

    April 1, 2016
    • Thanks Hannah, it is really hard to cook when food is a turn off. I wasn’t sick yesterday but still feeling the effects of the prior days. Hoping you have a wonderful weekend as well.

      April 1, 2016
  17. I am so sorry you had to suffer through a stomach flu , I hope you feel better Suzanne. There is a blog called “Chocolate and Zucchini” that I like and it has recipes to make your own vanilla extract and vanilla sugar using all of the beans.

    April 1, 2016
    • Yes I love making vanilla extract and have a bottle of bourbon and a bunch of vanilla beans just for that. I made some for a friend from cognac once. Thank you Gerlinde, feeling better today was good.

      April 1, 2016
  18. This dessert of yours looks and sounds delicious! Light and screaming spring! Perfect for the season. Hope you are feeling better. I’m sure that cuddling with Mr. Percy will make everything better! Have a lovely and restful weekend!

    April 1, 2016
    • Thank you Francesca, that dessert does scream spring for sure, like a lemon meringue tart anything lemon to me is so Spring like. Mr. Percy is having a rough time today, I found out he HATES warm weather, literally hates it. Luckily it will cool down tomorrow. I better have them install my AC units asap before it gets hot. Have a wonderful weekend.

      April 1, 2016
  19. Reblogged this on ravenhawks' magazine and commented:
    Looks yummy and easy to make. I bought a 16 oz bottle of vanilla extract before Yule since I do a great deal of baking now I am glad I did.

    April 1, 2016
  20. Hoping you’re beginning to feel better. And that spring will rid those winter blues. I’ve been so tired lately I’ve started to eat meat again. Ok, very small amounts for now. Anyway, I’ve yet to try these very English (and very ye olde English to boot) possets. They really do sound delicious.

    April 1, 2016
    • They are lovely, light and fresh and simple to make. Really enjoyed with a dollop of whipped cream and raspberry. Thanks Johnny the light is as the end of the tunnel, can see the signs of Spring❤️😄

      April 1, 2016
  21. Oh Suzanne, I am so sorry to hear you’ve been sick. We had a few “medical emergencies” in our house this week, but everyone is getting better. Why does everything come in threes? Your lemon posset sounds quite delicious! I had no idea we had a vanilla shortage, but then again I don’t cook too much with it. Hope you are at 100 percent real soon! xoxo

    April 1, 2016
    • Oh no, so sorry to hear you have had medical emergencies. I hope everything is alright. Thank you so much, that lemon posset is wonderful, I really enjoyed it, refreshing and creamy and light. I am getting better every day. Thanks Kathryn and hope your medical situation is not serious and that everything is ok.

      April 1, 2016
      • Thank you so much. Everyone is on proper medications for their situation. My one “emergency” I can talk about publicly: I hurt my back lifting something, but took a day off today and saw my chiropractor. I feel much better now, thank you. One emergency was fixed with a surgical procedure and meds, the other one just needed meds. I appreciate your concern. xoxo

        April 1, 2016
      • Wow when it rains it pours. Ouchee back pain is the worst I know it well as I have lower back pain from an old injury. Sorry to hear that surgery was required for the other but as long as it’s healing all is good!!😄💕❤️

        April 1, 2016
  22. Oh, Suzanne, I hope you feel better soon. I’m amazed that you still held a dinner party, and what you made sounds just fabulous. I love lemon posset, what a quick and lovely way to end the dinner. 🙂 I never heard about the vanilla shortage–it sounds very devastating. I’m well-stocked with vanilla extract, though lately I’ve been considering looking for some vanilla bean paste, so I’ll probably hold off on that!

    April 1, 2016
    • Thank you so much and thank you for co hosting the party this week. I use so much vanilla I didn’t want to take a chance on running out and being gouged so I stocked up before the price went up. Luckily I have 2 jars of the paste.

      April 1, 2016
  23. I hope you are feeling better dear! A lovely post!

    April 1, 2016
  24. A vanilla shortage?! Say it isn’t so Suzanne! Almost every baked dish I make has vanilla. Sorry to hear you were feeling under the weather and hope that you can rest up this weekend. Although I’m not familiar with your dish, I really love the simplicity of it. Sounds perfect for a delicious and hands off dessert.

    April 1, 2016
    • I know, it’s only vanilla from Madagascar that is effected and it’s only temporary but still I am stocking up. If you use Mexican Vanilla I think you are safe. I love this dessert, it’s simple and sweet and tart and creamy and delicious. Thanks so much Hannah.

      April 2, 2016
  25. I’m sorry you haven’t been well Sweetie and hope you’re feeling better now. A nice lemon posset will be good for you if not.
    xxx Sending healing Hugs xxx

    April 2, 2016
    • I am David, thank you so much. The lemon posset was so nice. Hugs to you my friend.

      April 2, 2016
  26. I hope that dreaded stomach virus has gone away Suzanne. Poor you, it’s quite a nightmare having to entertain when you’re not feeling quite yourself isn’t it? But I’m sure your guests enjoyed this gorgeous, creamy and delightful dessert.

    April 2, 2016
    • Yes, cooking when food isn’t appealing is hard and getting myself motivated was even harder. Thank you so much Loretta, feeling better now.

      April 2, 2016
  27. Hi Suzanne, hope you are feeling better, it is a whopper of a flu going around. Your lemon posset sounds light and refreshing. Love your saying of “let the oven do the work”. Take care, Cheri

    April 2, 2016
    • Yes quite a few people have had this stomach thing and it’s a doozy. Nothing worse. Thanks so much Cheri have a great weekend.

      April 2, 2016
  28. This looks so rich and creamy! I have to try it:) fresh berries are perfect to top this dessert!

    April 2, 2016
  29. What a coincidence! I have the same bottle at home…. vanilla, lemons and whipped cream… I wouldn’t ask for more! I hope you are feeling better now!

    April 2, 2016
  30. So yummy and simple, Suzanne! I will use this recipe when I am entertaining as well! I never seem to have time to make dessert when I am entertaining! 😀 Hope you are feeling better soon!

    April 3, 2016
    • It is perfect when you need something quick and light and delicious Thanks so much Juliana.

      April 3, 2016
  31. Your desert looks delicious. I hope you are feeling better Suzanne. Having a stomach flu is no fun.

    April 3, 2016
  32. Stomach viruses are the worst! Glad you are doing better. The dessert looks amazing Suzanne 😀

    April 3, 2016
  33. Just beautiful, I’ve never made or eaten a lemon posset but I definitely want to! I hadn’t heard about the bad vanilla crop either, maybe the price change hasn’t hit Australia yet? Good idea to stock up.
    Also… you poor thing. Rest up and get better soon (I hate, hate anything stomach related. Horrible) xxx

    April 4, 2016
    • Thanks Laura, I don’t think they are widely publicizing the vanilla think fearing a run on vanilla leading to a shortage. I noticed a price increase some sites I frequent. Thank you so much the posset is delicious a very nice simple dessert.

      April 5, 2016
  34. Great sounding posset. Get better soon.

    April 4, 2016
  35. This is lovely Suzanne– I think I like it even more than the moon meringue pie!! all that lovely cream… And I hope you are feeling your normal perky self. Take care friends. xo

    April 5, 2016
    • Thanks Rhonda feeling great now and I love posset❤️❤️

      April 6, 2016
      • Posset– such a cozy sounding name. Is it British?? It really does look yummy Suzanne!

        April 10, 2016
      • Sorry for the delayed response Rhonda, I am terribly behind on everything. I believe a posset is British. It is truly yummy.

        April 11, 2016
  36. I am such a sucker for possets – I think because I’ve always been an avid reader and as a child and I’d come across it in old books. Of course, that’s where I first heard of “custard” too!

    April 6, 2016
    • Thanks Mollie, I love how simple it is and really is such a lovely dessert❤️

      April 6, 2016
  37. The lemon posset looks delicious Suzanne! I have all the ingredients in my fridge right now, going to try it this week! So sad about the failed vanilla crop 😦

    April 6, 2016
    • Thank you so much. I know I couldn’t believe it when I heard about the vanilla crop. I bought enough vanilla to last me for several years. LOL!!

      April 6, 2016
  38. I swear by Nielsen- Massey vanilla paste because it’s sooo good! So sad to read about the vanilla crop, I’ll have to ration of vanilla now!

    April 7, 2016
    • I love their vanilla paste, it has such a glorious intense vanilla flavor. Love it!! Thanks Jasline.

      April 7, 2016
  39. Just gorgeous and so inviting. A beautiful presentation of a delicious, delightful dessert. I use Nielsen- Massey vanilla too. 🙂

    April 7, 2016
    • NM vanilla is so good, I always have it on hand. Thank you so much Fae.

      April 7, 2016
  40. This looks divine. I will have to make it for my husband. He loves this dessert. xx

    April 8, 2016
    • Thanks Emma, it’s a lovely recipe, tart and sweet and creamy. Wonderful.

      April 11, 2016
  41. A lovely simple dessert, Inalso love it so much. I always make my own vanilla extract & always have enough to last me for 2 years. Yummmmm!

    April 14, 2016
  42. I imagine the added zest came this posset a fabulous punch of flavor! Lovely dessert, Suzanne.

    April 21, 2016

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