Lemon Posset Recipe

This is a very traditional English dessert whose origins go back to at least the Elizabethan era. The original posset was made with sack (either Madeira wine or spiced cider) and was thickened with eggs like a custard (for the original see this recipe for Elizabethan sack posset). Modern versions, like this one tend to use thickened cream and flavour with lemon.

Lemon Posset

Serves: 4

Ingredients:

600ml (2 1/2 cups) double cream
175g (1 cup, scant) caster sugar
finely-grated zest of lemons
juice of 2 lemons
a few strands of lemon zest, for garnish
dessert biscuits (shortbread, amaretti, ratafia, etc)

Method:

Combine the cream and sugar in a heavy-based pan. Heat gently until the sugar dissolves then bring the mixture to a boil, stirring constantly. Add the lemon juice and zest then continue cooking, stirring constantly over medium heat until the mixture thickens.

Take off the heat, allow to cool slightly then divide the mixture between four heatproof serving glasses. Allow to cool completely then chill in the refrigerator until just set.

Garnish with a few strands of lemon zest and accompany with a selection of dessert biscuits (cookies).

For chocolate posset, add 2 tbsp cocoa powder to the hot cream and stir in.