Lemon Posset

Sweet and tangy lemon posset

I didn’t know what “posset” was until recently, assuming it to be some medieval baked pudding! (I’d heard of it in a Shakespeare play I think!)

Then something reminded me of it again recently and I decided to try it out. It goes beautifully with my rosemary shortbread (recipe coming very soon!), but would also be a real treat with fresh berries.

I was unsure what the consistency would be like, so didn’t risk putting it in moulds to turn out. I just poured it into pretty cocktail glasses. It became thick and creamy, like a very thick Greek yoghurt.

The recipe for this elegant English dessert is so incredibly simple:

Bring 300ml cream and 75g sugar to the boil, stirring well. Let it bubble for a couple of minutes, then remove from the heat.

Add the juice and zest ofΒ  1 or 2 lemons (depending how big they are). Stir, pour into dishes and chill for 3 or 4 hours.

Serves 4.

Ta Da!

Easy as pie! (Well, easier actually!)


20 thoughts on “Lemon Posset

  1. Looks – and sounds – delicious (all the more so for its simplicity). I shall have to try this one. Looks like it would be really pretty in a little glass with a sugared violet on top. Or is it just your photos inspiring me?!
    (And thanks too for the ice cream ideas. V.irritating WP doesn’t allow more than one reply!)

    • Its origin is unknown, but I found out posset used to be a hot, milky spiced drink similar to egg nog, but without the egg! It’s come a long way! πŸ˜‰

  2. Pingback: Rosemary Shortbread | Words and Herbs

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