Lemon Posset Recipe on Food52 (2024)

FAQs

Why is my lemon posset not thickening? ›

🍮Why your posset may not be thickening

Make sure that you heat the cream long enough - 5 minutes of simmering is what you need. It will darken in color slightly and become a yellow color. Lastly, make sure that the posset has enough time to set in the fridge! It needs to set for at least 1 hour.

Both posset and panna cotta are cream-based desserts, but there is a key difference between the two. Whereas panna cotta uses gelatin to thicken and set, posset relies entirely on the citric acid found in lemon juice and other citrus fruits.

How long does lemon posset last? As long as the lemon posset is kept in the fridge it can last up to three days. You can even freeze lemon posset – just make sure to defrost for several hours before serving.

It is basically “curdled cream”. A creamy custard like pudding, made with heavy cream, sweetened with sugar, flavored with lemon zest and “curdled” with lemon juice. Make sure you strain the mixture to ensure it is extra smooth and creamy.

Only heavy whipping cream (double cream) will work for this easy lemon posset. If you use anything else, the posset will be runny. If you want to mix it up, you could also try this recipe with lime zest and lime juice for lime posset, or use oranges for orange posset.

If you have either not enough buffers (fat and sugar) or happen to have an extraordinarily sour lemon, you will get curdling. The recipe I linked also suggests partly evaporating the cream, which will be further help against curdling, but it should work without it too.

The posset sets from the acid in the citrus, and that does the thickening (it's a science thing I can't explain). And, crème brûlée is a traditional custard thickened by egg yolks.

Lush but light, lemon posset is a creamy dessert that sidesteps all of the usual requirements of a custard. It contains no eggs nor starch nor gelatin.

Due to its reputation as an aphrodisiac, some couples received posset on their wedding night. Although varying posset recipes abound, the most common formula called for milk or heavy cream, sugar, spices such as cinnamon and nutmeg, and a significant quantity of sack, a sweet fortified wine.

What is a hot posset? ›

A posset (also historically spelled poshote, poshotte, poosay) was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy.

So, what is lemon posset (pronounced paa·suht)? It originates from Great Britain and goes back a few hundred years as it started as a warm drink. Milk was curdled with ale, cider or sherry and was said to have restorative properties. One fun fact that I learned was that possets were mentioned in Shakespeare's plays!

Benefits of Posset Syrup

Posset Syrup is a combination medicine that effectively relieves symptoms of common cold such as blocked nose, runny nose, watery eyes, sneezing, and congestion or stuffiness. It helps to loosen thick mucus, making it easier to cough out. This makes it easier for air to move in and out.

It is likely a combination of placenta, vesicle, endocarp, and possibly some mesocarp. Basically, its the white stuff inside the lemon.

Acidified buttermilk is a substitute made by adding a food-grade acid such as white vinegar or lemon juice to milk.

If you're finding even after hours in the fridge, your possets are still not set, then try removing the mixture from their ramekins, putting it in a jug and pouring in some cold double cream – stirring as you go. You should see the mixture instantly thicken, so go easy on how much you pour in.

For a lemon filling that's glossy and translucent, and firm enough to cut yet melts in your mouth, cornstarch is the thickener of choice.

Tips: Before you add the acid, stir the milk so that the milk is moving when you add the acid. Don't stir the milk after you add the acid. Turn off the heat and wait up to 15 minutes for the curdle. It doesn't happen immediately.

It was time for the secret weapon: lemon juice. Turns out, the acidity of the juice acts as a thickening agent, which reacts with the proteins in the dairy to increase the viscosity. It's a similar concept to adding vinegar to milk to make buttermilk, said Clark.