Lemon Posset Recipe (No-Bake, 5-Ingredient)

Lemon Posset Recipe (No-Bake, 5-Ingredient)

If you’ve come to dinner at my house in the last year, there’s a good chance I served you a lemon posset for dessert. It’s become my go-to dessert, and for good reason — it takes about 10 minutes to put together, it only requires five ingredients (which you probably already have on hand), and there’s no baking required. 

Posset is a classic British dessert with a consistency that lies somewhere between panna cotta, pot de creme, and custard. Like panna cotta, there are no eggs required — a welcoming factor during a time when egg prices have never been higher. Here, heavy cream and sugar get a hit of lemon juice, which stabilizes the cream. After a short stint in the refrigerator, you have a light and creamy, just-set dessert that’s perfect for topping with fresh or macerated berries. 

The original posset, which dates back to the Middle Ages and was even referenced in Shakespeare’s Macbeth, was a sweet drink akin to eggnog. Milk or cream, sugar, and spices were spiked with booze and topped with gruel, which formed a thick layer over the drink. While it served as a dessert, it was also used as medicine to treat the common cold and served as an aphrodisiac to newlyweds on their wedding night. Somewhere in the late 19th century, the term posset became synonymous with a syllabub, a dessert of sweet cream curdled with acid, which is what it’s thought of today.   

If You’re Making Lemon Posset, a Few Tips

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