Lemon Posset: British sophistication meets summery freshness

The lemon posset originated in medieval England, where it was initially circulated as a hot drink. Milk or cream was curdled with ale or sherry and flavored with spices to be used as a remedy. Possets are so deeply rooted in British history that even William Shakespeare (1564-1616) mentioned them in his plays. Interestingly, in the tragedy »Macbeth«, Lady Macbeth plans to poison King Duncan with the help of a posset.

After the lemon posset had fallen out of favor, it made a comeback in the 19th century, albeit slightly modified as a thicker cream. In the modern version of the dessert, a mixture of cream and sugar is whipped with just lemon juice to form a fabulously light custard.

Not all creams are the same

While the vanilla cream of the crème brûlée is thickened with egg yolk and then poached in the oven or a bain-marie, and gelatine is used to firm up the panna cotta, the consistency of the lemon posset cream is based entirely on citric acid and requires no further cooking process after a brief boil.

In its simple nature (only three ingredients!), the Lemon Posset not only impresses with its easy preparation, but also with its lemony taste, which is a welcome refreshment on warm summer days. Served in hollowed-out lemon halves and garnished with fresh berries or mint, this British dessert is a real eye-catcher at any garden party.

To the recipe: