Sweetened & Infused cream

Similar to a posset these may have been drunk, rather than eaten. Though I have included some modern options for in the Kitchen as well.

Ingredients:

• 1 cup double cream

• 1 tablespoon honey

• 2 egg yolks

• A sprig of rosemary, sprig of savoury & a few thyme flowers

OR

• 1 cup double cream

• 1 tablespoon honey

• 2 egg yolks

• A head of elderflower and a tablespoon of meadowsweet

Method:

Mix the egg yolks into the cream. Gently heat the cream for a few minutes.

Stir in the honey, until dissolved.

Add the herbs or flowers and leave to steep for 30 minutes.

Strain through a sieve or cloth and pour into small bowls.

In a modern context these are great chilled for a couple of hours, or alternatively to make your very own ice cream, freeze for several hours, until set firm.

Butter

Ingredients:

• Double cream (at room temperature)

Method:

Put the cream into a bowl.

Mix and stir vigorously with a whisk, or your hand for 5 – 10 minutes, the cream will thicken, then suddenly start to slosh around as the buttermilk separates from the butter.

Drain the buttermilk, and stir again for another minute to remove the last of the buttermilk, before draining one last time.

Rinse the butter with cold water. Optionally you can now season with salt or try adding herbs or garlic to the butter.

The buttermilk can be used for making cheese, cakes or biscuits.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon