Author: Kate

Posset is a rich, creamy, citrusy British dessert. The balanced lemon flavor teeters irresistibly between tangy and sweet. A little goes a long way, so it’s perfect after a big meal. I’m downright obsessed with this recipe. Keep reading and you’ll see why!

Posset is an easy make-ahead dessert to offer at parties in individual servings. It would be lovely at Easter and Mother’s Day celebrations, baby showers, dinner parties, and more.

To make posset, you’ll need just four ingredients—heavy cream, sugar, lemons and vanilla extract—and a few extra hours to chill it in the refrigerator. You can make posset the night before and even freeze the leftovers.

Posset has been consumed in Britain for well over 600 years, though it was originally a hot drink made from sweetened, curdled milk mixed with wine or ale. It was often served to help cure colds or fevers. The modern chilled citrus and cream version came to be in the twentieth century. Since the recipe is British, posset is pronounced like “pocket” but with an s.

I first attempted posset for my cookbook, but I overcomplicated the recipe by trying to serve the posset like cheesecake squares over graham cracker crust. In hindsight, it’s best served simply in small containers, and garnished as desired. Years later, my husband reminded me of posset after he made some on a whim after finding the concept on Instagram.

I pulled out my old notes and tweaked the amounts of cream to use one full pint, used just enough sugar so it’s not too sweet, and specified the exact amounts of lemon zest and lemon juice rather than calling for two or three lemons, which always vary in size. To achieve a consistent consistency, I found a trick from America’s Test Kitchen—we’ll know the mixture is done simmering once it has reduced to two cups. This tested and perfected recipe is ready for your kitchen!

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