Where does Lemon Posset come from?
Where did Lemon Posset come from?
Posset originated about 400 years ago in England. Unlike this modern rendition of Lemon posset, the original posset was a hot drink made with curdled milk, sugar, and alcohol. It was often used as the starting point for many other types of recipes/drinks. People eventually stopped making posset in this respect but more recently, it has been revamped as a sweet and creamy citrus-based dessert served cold. It has been gaining in popularity and is now commonly served throughout the UK, especially during the warm summer months.
What is Lemon Posset made of?
This recipe is super simple yet still delicious. Can you believe it only requires 3 main ingredients (plus two others for garnish)?? It requires:
- Lemons
- Cream
- Sugar
In this Lemon Posset recipe, we garnished with some mint from our garden and blueberries.
Storage
How long does Lemon Posset keep in the fridge?
You can store this tasty treat in the fridge for several days, uncovered. If you take it out and let it cool to room temp, we’d suggest eating it then rather than re-refrigerating it.
Can Lemon Posset be frozen?
Yes! If you do this, it won’t have the same creamy custard texture that you get from the fridge. But if you do store it in the fridge, it will store longer (probably a few weeks) and it will have a frozen gelato-type consistency.
Tips for making this recipe
- Don’t forget to keep stirring the cream as it boils and make sure that it doesn’t boil over the top of the lid.
- When you strain it through a fine mesh strainer, no need to push everything through. Only letting the liquid part through ensures a homogenous creamy texture for the end product.
- We used the lemon skins as containers for the filling. However, if you prefer a cleaner look, you can instead store them in ramekins.
- We garnished with blueberries and mint but feel free to garnish with other ingredients (raspberries, strawberries, etc.).
Other refreshing summer recipes
If you liked this recipe and are looking for others to quench the summer heat, check out a few other GradFood summertime classics:
Lemon Blueberry Posset
Ingredients
- 6 medium lemons
- 2 cups heavy cream
- ⅔ cup sugar
- Mint to garnish
- Blueberries to garnish
Instructions
- First, cut each lemon in half, lengthwise and use a spoon to scoop out the pulp (reserving the juice for later). Also make sure to keep the skins intact since they can serve as bowls for the filling later.
- Add heavy cream, sugar, and about 1 tbsp lemon zest to a pot. Frequently stirring, bring the pot to a boil and let boil for 8-10 minutes. At this point, turn off the heat and add about 6 tbsp lemon juice. Give it one last good stir and let sit.
- Let it cool in the pot at room temperature for about 20 minutes. Now, pour the contents through a fine mesh strainer into another bowl. Arrange the lemon skins in a container. Use a ladle or spoon to carefully pour the lemon filling into each lemon skin. If you have extra filling, you can also fill up ramekins.
- Place them in the fridge to cool for at least 2 hours (or overnight). Garnish with some blueberries and mint and serve cold.
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