By the time you’re 35 and reading this blog, you’ll be judging Barack Obama via the history books.
But here’s some news from the here and now: Barack won a second term as President of the United States today and, along with millions of others, your Grandpa and I are very, very happy.
Apart from anything else, Barack’s win was a perfect opportunity to deface one of Nanna’s oven mitts.
I’ve been doing stupid Mitt Romney voices with it ever since he nominated for the presidency so it seemed only fitting that tonight I should go berserk with a black Texta and draw on a face.
The stains on Mitt are from the mulberries I picked off your Uncle Paul’s tree a few weeks back.
I turned some of them into a mulberry clafoutis that was delicious to eat but looked like crap photographically speaking.
So today, in the interests of pictorial splendour, I have a recipe for one of our favourite desserts, which is so silky and delicious you’ll want to bless yourself after each mouthful.
It’s great to serve up when you have anyone round for dinner who you want to impress. This is because it tastes like it’s taken longer to make than you’d get for manslaughter, but it’s actually one of those prepare-ahead dishes that’s dead easy.
I found the recipe in The West Australian newspaper’s Fresh lift-out ages ago under the name Lemon Crème but it’s all over the Internet under the name Lemon Posset.
Make it in the morning to serve that evening.
LEMON CREAM WITH STRAWBERRIES
Serves 6 (half quantities easily serve 4, just put more fruit on top)
600ml whipping cream
two-thirds of a cup caster sugar
zest and juice of 2 juicy lemons, separated
Pour the cream into a big saucepan, add the sugar and lemon zest and bring slowly to the boil, stirring to dissolve the sugar.
Let the cream mixture boil for three minutes (it will creep up the sides of the saucepan, which is why you need to use a big one).
Remove the pan from the heat and pour the cream mixture through a metal sieve into a bowl or jug.
Stir in the lemon juice (it will start to thicken straight away).
Pour this mixture into six serving glasses and leave on the bench top to cool and set, then cover with plastic wrap and store in the fridge until ready to serve. It will be firm but still soft and creamy.
Before serving, pile sliced strawberries, blueberries or raspberries on top.