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Hot Posset Recipe
|Eggs||4 Small, separated|
|Milk||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Almond extract||2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Scotch whisky||1 Cup (16 tbs)|
|Chopped toasted almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3419 Calories from Fat 1837
% Daily Value*
Total Fat 206 g317.7%
Saturated Fat 107.9 g539.3%
Trans Fat 0 g
Cholesterol 1221 mg
Sodium 576.7 mg24%
Total Carbohydrates 203 g67.5%
Dietary Fiber 6.2 g24.8%
Sugars 178.7 g
Protein 55 g111%
Vitamin A 121.3% Vitamin C 15.5%
Calcium 104.4% Iron 28.1%
*Based on a 2000 Calorie diet
In a large saucepan, heat 2 cups each milk and light cream and 1/2 cup sugar.
Stirring to dissolve sugar, allow mixture to come to a simmer.
Gradually pour mixture over egg yolks, beating constantly.
Slowly beat in 2 tea spoons almond extract, 1 teaspoon grated lemon rind and 1 cup Scotch whisky.
In small bowl of electric mixer, beat egg whites (with clean beaters) until frothy.
Add remaining 1/4 cup sugar slowly, beating constantly, until a thick, glossy meringue is formed.
Quickly fold meringue into hot mixture and serve at once with a sprinkle of 1/2 cup chopped, toasted almonds on each serving