Almond Posset

600ml (1 pint) Sack*, Cherry or Gooseberry Wine
340g (12oz) Almonds
4 Egg Yolks, beaten
Caster Sugar

Blanch the almonds.
Pound the almonds with a little water to produce a fine paste.
Heat the sack* or wine to boiling point and sweeten to taste.
Add the almonds and mix well.
Remove a few spoonsful or the wine and carefully mix with the eggs.
Gradually whisk the egg mixture into the wine, continuing to whisk until it has thickened.
Serve immediately.

*Sack - a wine fortified with brandy such as Sherry, Madeira, Marsala or Port.

To make a Posset with Almonds

Blanch and beat three quarters of a pound of almonds, so fine that they will spread betwixt your fingers like butter, put in water as you beat them to keep them for oiling; take a pint of sack, cherry or gooseberry wine, and sweeten it to your taste with double refin'd sugar, make it boiling hot; take the almonds, put to them a little water, and boil the wine and almonds together; take the yolks of four eggs, and beat them very well, put to them three or four spoonfuls of wine, then put it into your pan by degrees, stirring it all the while; when it begins to thicken take it off, and stir it a little, put it into a china dish, and serve it up.
English Housewifry - 1764

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Almond Posset

To make a Posset with Almonds

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Puddings