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A really simple recipe, one that can easily be scaled up or down….on tour I use fresh eggs and utilise the whites for the meringue and the yolks for the Creme Anglais garnish. Either make individual pavlovas or one large showstopper.
Three simple and very easy recipes combine to make a cold elegant dessert, a far cry from the original posset which was a hot drink to aid sleep, it’s even referenced in Shakespeare’s ‘Scottish play’ when Lady MacBeth uses drugged possets to knock out Duncan’s guards… ‘Mock, their charge with snores, I have drugged their possets’ apparently. These days however, it’s mainly snores of contentment after a fitting treat to herald the end of a great meal