Sack Posset Recipe

Preparation time 15 minutes
Cooking time 10 minutes
Serves twelve

6 egg yolks
3 egg whites
1 cup fino sherry
1/4 teaspoon each ground cinnamon and mace
1/4 teaspoon freshly grated nutmeg
2/3 cup caster sugar
4 cups pouring cream
grated nutmeg, for sprinkling

Put the egg yolks, egg whites, sherry and spices into a large mixing bowl and whisk until they are well blended. Place the bowl over a saucepan of gently boiling water and stir until warm. Take care not to let the egg mixture overheat or it will scramble.

Reserving 1 teaspoon of the caster sugar, heat the remainder with the cream in a saucepan until it rises to the boil. Pour the cream mixture immediately, in a steady stream from a height, onto the egg mixture, whisking as you pour to make it frothy.

Leave the posset to stand in a warm place for 5 minutes, then sprinkle the reserved sugar and a little nutmeg over the surface and serve in heatproof glasses. This drink goes well with mince pies and, because it is rich, one glass per person should be sufficient.