|Nutritional Guidelines (per serving)|
|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.|
Posset is a cold dessert made of cream and other flavorings that is found throughout the United Kingdom. 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, which is how it is enjoyed today.
To make this lemon posset recipe, all you need are three ingredients and 15 minutes, as well as a few hours (or overnight) of chill time in the fridge for the posset to set. This dessert is delicious as is, but you can also make your own versions by adding in other flavorings.
- 2 large unwaxed lemons
- 2/3 cup caster sugar (or superfine sugar)
- 2 cups double cream (or heavy cream)
- Garnish: fresh raspberries
Gather the ingredients.
Finely grate the zest, and juice the 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 set aside.
In a medium-sized pot, bring the cream to a gentle boil over low heat.
Slowly whisk the lemon syrup into the cream. You can then strain into a clean measuring cup, or for a more tangy posset leave as is.
Let the posset cool slightly, then pour into small ramekins or glasses. Cool completely.
Chill in the refrigerator for at least 4 hours and up to overnight. The cream will become silky and thick.
Remove from the refrigerator and leave for 5 minutes before serving.
Decorate with fresh berries, if desired.
Make sure to cook the cream slowly only to a gentle boil; a rushed and fast boil will spoil the cream and split it.
- 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 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, add 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 add them along with 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 3 1/2 ounces (100 grams) of semi-sweet chocolate chips into the cream once you turn off the heat. Mix well until the chocolate is melted. Skip the lemon syrup but do make a simple syrup with water. Decorate with shaved chocolate.