Sparkling Wine and Lemon Posset Pairing
1st June 2022
Another delicious dessert for those who have a sweet tooth for lemon, rich sweet citrus with creamy and biscuity flavours, this Lemon Posset will be perfect paired with an Award-Winning Sparkling Wine.
The Lemon Posset is made simply with Lemon, Cream and Sugar, best enjoyed prepared and enjoyed in a glass, preferably in one that you would otherwise enjoy Sparkling Wine.
The Posset was first created sometime between the 15th and 16 centuries, throughout the dessert has been adapted, with different versions being created, but the most common Posset is the Lemon Posset.
The Sparkling Wine
Woodchurch Estate was Established in 2009 and is based in Kent, in the picturesque village of Woodchurch, they manage their vines by hand throughout the year to make sure they deliver the best quality English Sparkling Wines.
Woodchurch Wine Estate – Classic Cuvée 2016 – England
Aroma 👃 “Floral, oily green fruits, yellow fruits, yellow citrus with a touch of flaky pastry on the aroma.”
Flavour 👅 “Fizzy and zesty, lemon zest, lemon pulp, lemon juice, with a mixture of floral and yellow fruits on the palate.”
This English Sparkling Wine Won a Silver Medal in the Zesty & Zingy Category at the Glass of Bubbly Awards 2021
Pairing Notes – “The English Sparkling Wine comes in and cleanses the palate, then after the mid length the lemon comes back in a fizzy/sherbety way, giving the Lemon Posset a name and vibrant flavour.”
How to make the dish
300ml Double cream
150g Caster sugar
Juice the lemons.
Pour the double cream, sugar and ¾ of the lemon juice into a large saucepan.
Bring to the boil stirring continuously, then simmer for 3 minutes.
Remove from the heat and allow to cool slightly then add the remaining lemon juice.
Transfer to a glass jug and then pour into serving dishes.
Refrigerate for 4 hours (or overnight).
4oz Caster sugar
Mix the butter and sugar together until smooth.
Stir in the flour.
Roll out then place onto a greased baking tray.
Bake in the oven for 25 minutes at 170°C or until pale golden-brown.
Prick all over with a fork and cut into slices.
Set aside to cool.
Sprinkle with sugar.
Information Credit: Wikipedia
Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.