What’s a posset? Well, it’s like a syllabub. HA!

Seriously, it’s a British dessert made of thickened cream traditionally flavored with lemon. The acid in the lemon causes the cream to ‘curdle’ in a good way. Unlike a panna cotta (‘cooked cream’ in Italian) or American puddings which use gelatin or flour to thicken, a posset relies on the acid of the lemon to do that job.

It’s wonderfully rich and light at the same time and with just 3 ingredients, it’s a snap to make as long as you allow some time for it to set up.

I chose this dessert for a recent professional photo shoot because it’s pretty in miniature and in multiples (and at the end of the day I had a fridge full of possets to eat).

Here’s the recipe. Enjoy!

Lemon Posset
Serves: 10 servings
  • 2 cups heavy cream
  • ⅔ cup sugar
  • 5 tablespoons FRESH lemon juice
  1. Put the cream and sugar in a 3-quart pot (this is important as it can boil over very easily). Whisk to combine and then turn on the heat to dissolve the sugar.
  2. Have a timer nearby and bring the mixture to a rolling boil. DO NOT LEAVE the stovetop from this point forward!!
  3. Boil (yes, boil!) for 5 minutes. To prevent boil-overs, stir from time to time, lower and raise heat, and/or move pot on and off burner. Just do NOT walk away from the pot.
  4. At the end of the 5-minute boil, remove from heat and add the lemon juice. Stir to incorporate and then let sit undisturbed for 15 minutes.
  5. Pour into small glasses or ramekins and place in refrigerator for about 4 hours to firm up. You can make these the day before you serve them.
  6. My garnishes of choice for these are usually mint sprigs or tiny wild blueberries – but don’t be limited by those. Blackberries, crystallized ginger, or even a curl of bittersweet chocolate would be nice.
Nutrition Information
Serving size: 2 oz

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