Lemon Posset - It's super simple!

Lemon Posset is a thick creamy desert, with a good lemon flavour that gives a nice balance of tangy lemon and sweet, velvety cream. The magic of this dessert lies in its simplicity, it takes only 3 ingredients. I like to make them with a simple ginger crumb base for an extra kick.

Serves: 4

Cooking time: 20 minutes, 2 hours setting time

Ingredients:

• 300ml Double Cream
• 100g Caster sugar
• 1 large lemon

Optional base ingredients:

• 3-5 Ginger nut biscuits
• 1 small
  knob of butter

  A knob is an english measurement meaning a small lump. Generally used when exact measurements are not needed or it is done by feel. Normally somewhere around 1-2 tablespoons. In this case it's enough to bind the crushed biscuit together.

Instructions for base:

1. Crush the ginger nut biscuits to a powder. I do tend to do this with the end of a rolling pin in a steel saucepan.
2. Metal a small knob of butter, then mix in the ginger nut powder.
3. Mix well then place in the base of your ramakins or serving glasses. Compress gently so it holds together.

Instructions for the Posset:

1. Zest the lemon
2. Cut the lemon in half and squeeze the juice into a glass. If you have one, it is worth putting this through a strainer or sieve to get any lumps of flesh or seeds out.
3. In a saucepan add the double cream and caster sugar, and heat to a low gentle boil. Make sure to stir well so it is well combined. Boil for 1-2 minutes then remove from the heat.
4. Add the lemon zest and lemon juice to the pan and mix well. Then pour the mixture into the ramakins or serving glasses.
5. It takes a couple of hours for the posset to set, so allow it to cool to room temperature, then cover with clingfilm or similar, and put in the fridge for a couple of hours.

The History of Posset

Originating from medieval Britain, the posset began as a hot drink made of milk curdled with wine or ale and often spiced with nutmeg and cinnamon. This creamy beverage was not only a popular drink but also served as a remedy for minor illnesses like a cold.

The word 'posset' itself traces back to the 15th century. It was a term used in various recipes, indicating its significance in the culinary practices of the time. By the 16th century, the posset had transformed, with recipes calling for lemon or other citrus juice, cream, and sugar, sometimes with the addition of eggs to create a richer texture.

An example of a Posset recipe from Mary Baumfylde’s Medicinal and Cookery Recipes from 1626.

In Shakespeare's era, the posset was well-known, making appearances in plays like "Macbeth" and "Hamlet," highlighting its cultural significance. As time progressed, the hot drink form of posset became extinct, and in the 19th century, the name was revived for a cold set dessert, similar to syllabub, made from cream, sugar, and citrus.

Today, the modern lemon posset dessert, served chilled and often accompanied by almond bread or other sweets, is nearly unrecognisable from its historical counterpart. These days it is definitely something an experienced baker can try!

Types of Posset to try

Posset can be made with a number of flavours from Lime, or blueberries to chocolate or mint. You can also garnish how you like to give it a bit more of a restraint flair!

If you are trying with chocolate you want to heat the Cream and sugar mixture, then add broken up dark chocolate, using the heat from the cream to melt and incorporate the chocolate into the mixture before adding to your serving glasses.

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