Brown Butter Posset

Instructions

1. 1

   Preheat oven to 180°C. In a saucepan, melt butter over medium heat, stirring frequently, until golden brown.

   Tip: Be patient and stir constantly to prevent burning.

2. 2

   In a separate saucepan, combine heavy cream, milk, salt, and black pepper. Heat over medium heat, stirring occasionally, until the mixture simmers.

   Tip: Use a thermometer to monitor the temperature, aiming for 80°C.

3. 3

   In a blender or food processor, puree the brown butter and unsalted cheese until smooth.

   Tip: Use a spatula to scrape the sides of the blender.

4. 4

   Gradually pour the warm cream mixture into the blender with the butter mixture, blending until smooth.

   Tip: Be careful not to splatter the mixture.

5. 5

   Add flour, if using, and blend until just combined.

   Tip: Be cautious not to over-blend, as this can create a thick paste.

6. 6

   Pour the posset mixture into a heatproof bowl or individual ramekins.

   Tip: Make sure the bowl or ramekins are chilled.

7. 7

   Garnish with fresh parsley and serve immediately.

   Tip: Optional: top with toasted breadcrumbs or crispy bacon for added crunch.