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Posset Cuchulainn with Irish Lace Cookies

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  4 Hours 15 Minutes
  Serves 4
In the Middle Ages, a posset was a drink made of hot milk, wine or ale, sugar, and spices. Sometimes a beaten egg was added to make it even richer. This modern posset, named in honor of an ancient Irish hero, uses fresh orange juice and a dash of Irish whiskey. A nice complement is an Irish Lace Cookie.
Juice of 2 oranges
1/2 cup superfine sugar
1 3/4 cups heavy cream
Dash of Irish whiskey

Powdered sugar
Irish Lace Cookies
Stir orange juice and sugar in heavy medium saucepan over medium heat. Boil until mixture is reduced by half, about 10 minutes. Add cream and whiskey. Bring to boil. Remove from heat. Spoon cream mixture into four 6-ounce wine glasses. Refrigerate until cold, about 4 hours.

Place each wine glass in center of dessert plate. Sprinkle with powdered sugar. Serve with Irish Lace Cookies.

Recipe created exclusively for by Margaret M. Johnson.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 918
Fat. Total: 66g
Fiber: 2g
Carbohydrates, Total: 81g
Sodium: 327mg
% Cal. from Fat: 65%
Cholesterol: 215mg
Protein: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Rob Reviewed: 12/26/2010
delicious and simple
This was so simple and quick it is amazing it was so good. I used tangelo juice from my own tree instead of organges. I used a full jigger of whisky. The mixture will be quite thin at the end, so use a ladle not a spoon to put it in your serving dishes/glasses (I used ramekins since I was transporting the result to a party). You can speed up the cooling and setting by putting it in the freezer for a short while. The accompanying lace cookies were also good, but a lot more difficult.
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