Lemon Posset

Name: Lemon Posset
Prep time: 5 min
Total time: 10 min
Yield: 6 Servings
Ingredients: 2 large unwaxed lemons; 2 cupsu00a0double cream (or heavy cream); u2154 cupu00a0sugaru2028u2028; berries or almonds

By Leslie Blythe Dessert Chilling, Simmering

February 23, 2019

A posset was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy. Shakespeare mentions possets several times in his writings. In the 16th century, the drink evolved into a cream, sugar and citrus-based confection, which is still consumed today as a cold set dessert.

This Lemon Posset is a cross between a lush pudding and a silky lemon curd, this amazing English specialty is made with just three simple ingredients - lemons, heavy cream, and sugar. The beauty is that I almost always have these 3 ingredients!

Prep: 5 mins
Cook: 5 mins
Yields: 6 Servings

Ingredients

2 large unwaxed lemons

2 cups double cream (or heavy cream)

⅔ cup sugar  

Garnish, Optional

berries or almonds

Directions

1Finely grate the zest and juice the two lemons.  

2Pour ½ 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.  

3Bring the cream to a gentle boil. A heavy boil will spoil the cream and ruin the recipe.  

4Slowly whisk in the syrup then strain into a clean pitcher. For a very tangy posset, don't strain.  

5Let the posset cool slightly then pour into small ramekins or glasses.   Leave to cool completely then chill in the refrigerator for several hours. The cream will become a silky, thick cream.   

6Remove from the refrigerator and leave for 5 minutes before serving. 

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