📝 About This Recipe
Dating back to the Middle Ages, the British Posset has evolved from a hot medicinal drink into the most elegant, velvety chilled cream dessert in the culinary repertoire. This three-ingredient wonder relies on a magical chemical reaction between citrus acid and heavy cream to create a set that is denser than a mousse but lighter than a panna cotta. It is the ultimate refreshing palate cleanser, offering a perfect balance of sharp citrus brightness and luxurious dairy richness.
🥗 Ingredients
The Citrus Cream Base
- 600 ml Double Cream (Heavy Whipping Cream) (minimum 36-40% fat content for a proper set)
- 200 grams Granulated White Sugar (caster sugar also works perfectly)
- 3 large Fresh Lemons (zested and juiced to yield approx 75-90ml juice)
- 1/2 teaspoon Vanilla Bean Paste (optional, for a floral depth)
The Shortbread Garnish
- 150 grams All-Purpose Flour
- 100 grams Unsalted Butter (cold and cubed)
- 50 grams Caster Sugar
- 1 pinch Sea Salt (to balance the sweetness)
Finishing Touches
- 1 handful Fresh Raspberries (for tart contrast)
- 6-8 pieces Fresh Mint Leaves (small sprigs for color)
- 1 tablespoon Icing Sugar (for dusting)
👨🍳 Instructions
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1
Finely zest two of the lemons into a small bowl, being careful to avoid the bitter white pith. Set the zest aside for later.
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2
Juice all three lemons. Strain the juice through a fine-mesh sieve to ensure there are no pips or pulp; you need exactly 75-80ml of clear juice.
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3
In a large, heavy-bottomed saucepan, combine the double cream, sugar, and the lemon zest. The large pan is crucial as the cream will bubble up significantly.
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4
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly to ensure the sugar dissolves completely.
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5
Once boiling, lower the heat slightly but maintain a vigorous simmer for exactly 3 minutes. This reduces the cream slightly and stabilizes the proteins.
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6
Remove the pan from the heat and immediately whisk in the lemon juice and vanilla bean paste. You will notice the mixture thicken instantly as the acid reacts with the cream.
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7
Allow the mixture to sit in the pan for 5 minutes to cool slightly, then strain the entire mixture through a fine sieve into a jug to remove the zest, ensuring a silky-smooth texture.
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8
Pour the warm liquid into individual ramekins, glass tumblers, or even hollowed-out lemon halves for a rustic look.
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9
Let the possets cool to room temperature on the counter, then cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until firmly set.
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10
While the possets chill, make the shortbread by rubbing the cold butter into the flour, sugar, and salt until it resembles coarse breadcrumbs.
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11
Press the dough into a lined baking tray and bake at 170°C (340°F) for 15-20 minutes until pale golden. Let it cool completely, then crumble into shards.
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12
Just before serving, remove the possets from the fridge. Top each with a few shortbread crumbles, a fresh raspberry, and a sprig of mint.
💡 Chef's Tips
Always use full-fat double cream; lower fat alternatives like single cream or half-and-half will not set properly. Do not skip the 3-minute boil; this step is essential for the chemical reaction that creates the thick texture. If your posset hasn't set after 4 hours, it likely didn't boil long enough or didn't have enough lemon juice. Strain the mixture twice if you want a truly professional, mirror-smooth finish. Rub the lemon zest into the sugar before adding to the cream to release the essential oils for a deeper citrus flavor.
🍽️ Serving Suggestions
Serve with a chilled glass of Sauternes or a late-harvest Riesling to complement the acidity. Pair with a side of lavender-infused honey drizzled over the top for a floral twist. Accompany with a crisp, dry Earl Grey tea to cut through the richness of the cream. For a summer garden party, serve in vintage tea cups with a single edible pansy on top. Add a small dollop of blueberry compote at the bottom of the ramekin before pouring in the cream for a hidden surprise.