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Preparation info
- Difficulty
Easy
Appears in
By Peter Brears
Published 2008
These recipes are characterized by the mixing of a soft posset-curd of milk with ale or wine with rather firmer egg-curds or fresh curds from the dairy.
Ingredients
Method
Beat the yolks, clove, ginger and saffron into the wine and gently heat, while stirring, until it forms a curd. Strain off the whey through a fine cloth.
Heat the milk almost to boiling, pour in the cold ale from a height, leave for a few minutes to cool, then strain off the whey through a fine cloth.
Mix both curds together with the sugar, cinnamon and ginger. Tip into a muslin