Select Page

By the time New Year arrives you are bound to feel food fatigue both in the making of, and the eating of… the thought of another heavy dessert is intolerable. So, let’s consider a posset light and delicious and so easy to make it’s ridiculous. 

Posset is a dish with a 600-year history! Shakespeare mentions possets several times in his writings, in the Merry Wives of Windsor, Act 5, Scene 5 for example:

Yet be cheerful knight: thou shalt eat a posset tonight at my house; Where I will desire thee to laugh at my wife

Originally the posset was a dessert or drink made from curdled milk enriched with sugar and alcohol (the most popular being sack, a sweet ale similar to sherry). Today, the posset has morphed into a light and lemony delight.


  • 2 1/4 cups 35% heavy cream
  • 2/3 cup sugar
  • 6 tbsp lemon juice (plus 1/2 tsp grated lemon grind)

Bring the cream and sugar to a boil at medium high heat, and stir. Boil for exactly 3 minutes, stirring continuously. 

Take the sugar and cream mixture off the heat. Add lemon juice and rind. Cool for 10 minutes. Stir one last time and pour equal amounts into 6 dessert containers. Cover and chill for at least 5 hours, or overnight. 

Take out 10 minutes before serving.

Makes 6 servings.

Share this Page

Pin It on Pinterest