|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and minor ailments and as a sleep-aid. Later, it became a thickened cream dessert, usually flavored with honey and lemon.
Play with our suggestions and make your own version of this beautiful, easy dessert. All you need are three ingredients and 15 minutes. Make in the morning to serve at dinner time!
- 2 large unwaxed lemons
- 2 cups double cream (or heavy cream)
- 2/3 cup caster sugar (or superfine sugar)
Gather the ingredients.
Finely grate the zest and juice the two lemons.
Pour 1/2 cup of the lemon juice into a small saucepan. Add the grated zest and the caster sugar and stir. Bring the mixture to a slow, gentle simmer and then leave to one side.
In a medium-sized ceramic pot, bring the cream to a gentle boil using low heat. A rushed and fast boil will spoil the cream and split it.
Slowly whisk the lemon syrup into the cream. Strain into a clean jug, or if you want a very tangy posset, don't strain.
Let the posset cool slightly then pour into small ramekins or glasses.
Leave to cool completely and then chill in the refrigerator for several hours. The cream will become a silky, thick cream.
Remove from the refrigerator and leave for 5 minutes before serving.
Decorate with fresh fruit.
Spice Up Your Posset
Get inspired to create your own posset recipe:
- Citrus: Change the citrus flavor by using lime or orange juice instead of lemon. Mix different citrus flavors like lemons with clementines or limes and oranges.
- Vanilla: Add a teaspoon of vanilla extract to the cream and syrup mix. Be sparing though because the vanilla can overpower and spoil the delicate lemon flavor.
- Spices: Try a light grating of nutmeg or a pinch of ground ginger. For an autumnal feel, try a tiny pinch of pumpkin spice.
- Liquor: Add a dash of sweet wine, Madeira, or mead. Add the alcohol when whisking the syrup into the cream.
- Berry: Top with berry jam right before serving and decorate with a light sprinkle of powdered sugar.
- Almonds: Toast some almond slivers and present a traditional posset adding a mint leaf as a decoration.
- Scottish Shortbread: This traditional cookie pairs wonderfully with lemon posset and it's one of the most common ways of eating this cream. You can use any vanilla cookie you have at hand and layer crushed cookies with cream and fruit, as if you were building a parfait.
- Chocolate: Add 100 grams of semi-sweet chocolate chips into the cream once you turn off the heat. Mix well until chocolate is melted. Skip the lemon syrup but do make a simple syrup with water. Decorate with shaved chocolate.