- 3 cups cream
- 80 g caster sugar
- 3–4 lemons, zested and juiced
- For the red-wine snow:
- 1½ cups dry red wine
- 50 g sugar
- 1 cinnamon stick
Bring the cream and sugar to a slow boil and cook for 3–4 minutes. Remove from the heat, whisking to dissolve the sugar. Add the lemon juice and zest, it should be quite tart and sharp. Allow to cool to room temperature, then pour into glasses and chill for 4 hours or overnight. It should be only just set and silky in texture.
To make the red-wine snow, bring the wine, sugar and cinnamon to a boil and cook for 5 minutes. Remove from heat and allow to cool for 20 minutes. Remove the cinnamon stick, pour into a tray and place into the freezer. After about 4 hours, it should be set. Flake with a fork to make snow just before serving.
Cook's note: Time tip: Make the posset and snow the night before the party to allow enough time to chill.