Sir Kenelm Digby’s Sack Posset
A historic English dessert adapted from The Closet of Sir Kenelm Digby Knight Opened, published in 1669. This rich, creamy posset is made with double cream, eggs, sherry, and warm spices, finished with a frothy top created by pouring from a height.
Ingredients
- 500 ml double cream
- 3 egg yolks
- 1 egg white
- 75 ml medium or sweet sherry
- 90 g caster sugar
- ½ whole nutmeg, lightly cracked
- 1 small cinnamon stick
To finish
- A little caster sugar mixed with ground cinnamon or a sprinkling of nutmeg
Instructions
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Pour the cream into a saucepan and bring it gently to the boil. Let it bubble very gently for a minute or two, then remove it from the heat.
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In a separate bowl, beat together the egg yolks and egg white. Add 2 or 3 spoonfuls of the hot cream to the eggs and beat well. Continue adding the cream gradually, a little at a time, until the eggs and cream are completely incorporated. Pour everything back into the saucepan.
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Return it to a low heat and stir continuously in one direction. Digby specifically warns that it should become thoroughly hot but must not boil again. Meanwhile, put the sherry into a separate small saucepan with the sugar, cracked nutmeg and cinnamon stick. Bring it just to the boil and allow it to bubble briefly, until the sugar has dissolved and the wine is very hot.
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Remove the cinnamon and nutmeg. Pour the hot sack mixture into a deep heatproof serving bowl.
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Now comes the best part. Immediately pour the hot cream mixture into the sack. Begin pouring quite close to the bowl, then gradually raise your hand as you pour so that the cream falls from a greater height.
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This is taken directly from Digby’s method and helps create the frothy top. Do not whisk it together afterwards. Leave it to settle briefly, then scatter a little cinnamon sugar over the top if you like. Digby says it is very good eaten both hot and cold. I on the other hand, hope to never eat or drink it ever again.
Notes
Committed to this collection by the hand of Hunter.
