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January 14, 2018

lemon posset

Lemon Posset

I was fortunate enough to taste this sublime dessert at The Three Horseshoes Pub at Elsted, West Sussex when I was visiting my family in England. Deep in the depths of the idyllic English countryside we enjoyed a lovely fireside dinner. It was a very special evening but when I tasted this dessert I was practically swooning. I’ve done my very best to recreate this old fashioned British classic and judging by my family’s reaction (they polished it off in no time) I think I’ve come pretty close.


Possets are old English fare, they date back to the 1600s when they where used as medicinal drinks to treat fevers and colds. King Charles I was apparently given a posset to drink when he was feeling unwell, although it didn’t do him too much good in the long run as he was eventually beheaded, poor chap. But on to happier fare – now possets are more mousse like and so entirely happily delicious.

It’s so easy to make it’s almost ridiculous. It’s amazing to me just how delicious a dessert can be with minimum effort and such a short list of ingredients. It’s perfect for summer, sprinkle a few of your favorite berries over the top or do as my husband suggested, add some granola and a drizzle of honey – delicious!

Lemon Posset

  • 2 1/2 cups heavy cream
  • 1 cup cup sugar
  • 1 teaspoon vanilla extract
  • Zest and juice of a lemon
  • A handful of fresh berries


1. Bring cream and sugar to boil over medium-high heat, stirring until sugar dissolves. Boil for approximately 3 minutes, stirring constantly.

2. Remove from heat. Stir in lemon juice and zest, cool for approximately 10-15 minutes.

3. Stir mixture again and divide among  ramekins. Cover the possets with cling film and place in the fridge until set, at least 4 hours or overnight.

4. To serve scatter a few berries over the top of each posset and serve.