Lemon Posset {With Cardamom Ginger Cookies} is my version of a classic English Lemon Dessert. A simple, yet elegant dessert it’s perfect for the warm summer evenings approaching up ahead.
I love having chilled desserts in the summer, like creme anglaise, fresh homemade vanilla ice cream, lemon curd or a delicious lemon tart.
What Is a Posset?
Similar to a Panna Cotta, but without any gelatin, Posset is a Vegetarians dream.This British dessert is my new favorite ever since I made it for the first time some weeks ago.
Three simple ingredients and 10 minutes is all that’s required to make this great recipe. Heavy whipping cream, lemon zest, citrus juice and sugar combine to make this easy dessert that will stay on your palate and mind for days!
18th Century Posset Vs. Modern Day Posset
This Modern Creamy Lemon Posset is far removed from the 18th Century Posset shakespeare writes of in Macbeth. The ancient Posset of the Middle Ages was a warming drink, made with milk, wine, honey and spices.
Often used for medicinal purposes, Lady Macbeth’s poisonous one in Shakespeare’s play is perhaps one of the most well-known ones in history.
The Perfect Easy, Make Ahead Dessert
This perfect make ahead, set dessert is always wonderful for an Easter or Mother’s Day Brunch. Unlike lemon curd, there is no use of egg yolks, or complicated preparation involved.
Poured and set in pretty serving glasses or ramekins, it can be served with some delicious fresh fruit and shortbread cookies. As rich as the posset is, a little bit goes a long way, so make sure to portion it out to your guests accordingly.
How To Make Your Posset
Boiling The Cream Mixture
Combine the cream, lemon zest, and caster sugar in a medium saucepan and cook over medium heat till the cream starts to boil. Reduce the heat to low and simmer the mixture till the cream has reduced to 2 cups, about 8-12 minutes.
Adding The Lemon Juice
Remove the pan from the heat and add the lemon juice to cream mixture, stirring continuously, till it thickens into a smooth custard. Strain the mixture if you want to remove the zest, although I usually leave mine in.
Divide the mixture into 4 glasses, cover with plastic wrap to prevent a skin from forming on top and bring to room temperature.
Chilling The Posset
Refrigerate the Posset and chill for a minimum of 6 hours before serving. I usually make mine the day before and chill overnight, with the cling film on.
Garnish
Just before serving the posset, I dress mine up with some fresh raspberries, mint, a sprinkle of powdered sugar and my super easy cardamom ginger cookies (recipe below).
Some other options for dressing up your Possets are:
- Fresh seasonal berries
- Lemon peel
- Flaked almonds
- Lavender
- Edible flowers
- Chocolate shavings
Other Flavor Options
You may also want to try your hand at adding in some of the below to the cream mixture in addition to or instead of the lemon:
- Other Citrus flavors such as orange or grapefruit
- Flavored sugar such as Vanilla
- Spices such as Cinnamon or Nutmeg
- A dash of sweet wine
Some Tips
Although this is an easy Recipe, there are a few things that are an absolute must for perfect results. I’m going to save you some time and trouble by sharing them here!
- Use Heavy Cream or Double Cream ONLY. The acid in the lemon adheres to this fat and thickens the posset. If there is not enough fat, the posset won’t thicken properly.
- Reduce the Cream Mixture to EXACTLY 2 cups. This means that all the excess water has evaporated and only the fat remains. Once again, this means that as you combine the cream mixture to the citrus it will immediately thicken and start to set.
- DO NOT reduce the amount of sugar in the recipe. The sugar is what helps create a silky texture. If the amount is reduced the result will be a slightly lumpy Posset.
How To Store Your Posset
Due to the lack of Gelatin, the posset will stay good in the fridge for up to 3 days maximum. I doubt it will last as long as that though so you needn't worry about it's short shelf life!
The Cardamom Ginger Cookies
Posset is often eaten with shortbread cookies and while store bought cookies would have sufficed, I decided to bake these fresh and simple ones at home. I thought of attempting my easy-shortbread-cookies but after making such an easy recipe, a short cut cookie recipe seemed to make more sense.
If you live in a country where you don't get frozen pie crust, short crust will do just as well. If you're feeling lazy, just serve the Posset with store bought shortbread but some form of cookie is highly recommended.
I hope you're ready to start cooking! Please remember to share all your pictures on social media and don't forget to rate this recipe before you leave!
Lemon Posset with Cardamom Ginger Cookies
Equipment
- medium saucepan
- Zester
- measuring cups
- Measuring Spoons
- biscuit cutter (SEE NOTES)
- basting brush
- parchment paper
- cookie sheet
Ingredients
Lemon Posset
- 4 cups heavy whipping cream
- 1 ⅔ cup caster sugar (SEE NOTES)
- 2 lemons zested
- 6 tbsp lemon juice (SEE NOTES)
Cardamom Ginger Cookies
- ½ frozen pie crust
- 2 tbsp salted butter
- 2 tbsp sugar
- ½ tsp ginger powder
- ½ tsp cardamom powder
Garnish
- 12 raspberries
- 4 strawberries
- 4 sprigs mint
- 2 tbsp powdered sugar
Instructions
Lemon Posset
- Zest 2 lemons.
- Juice about 4 large lemons to get the 6 tablespoons of juice and set it aside.
- Add the cream, sugar and lemon zest to a medium saucepan and cook on medium heat till the mixture is boiling.
- Reduce the heat to low and cook till the mixture is reduced to 2 cups (about 8-12 minutes).
- Once the mixture is reduced, turn the heat off and add in the lemon juice, stirring constantly till the cream thickens.
- If you want to strain the cream to remove the zest do so at this point (I personally don't).
- Divide the lemon posset into 4 glasses or ramekins and cover with plastic wrap. This is to prevent a skin from forming on top as the posset comes to room temperature.
- Once the dessert is at room temperature, place it in the fridge and chill for a minimum of 6 hours so it can set.
Cardamom Ginger Cookies
- Preheat your oven to 350°F.
- Line a cookie sheet with parchment paper.
- Mix the sugar, ginger and cardamom in a bowl and set aside.
- Defrost and unroll 1 sheet of a frozen 9" pie crust.
- Using a small 2" biscuit cutter cut out as many circles as you can and place them on the cookie sheet.
- Melt the butter and brush it on the cut out cookies.
- Sprinkle the spiced sugar mixture generously on the buttered cookies.
- Bake in the oven for 12 minutes or until the cookies are a light tan color and seem to have crisped up.
Garnishing The Posset
- Once the Posset is chilled, slice the strawberries and place one along with a few raspberries in each glass.
- Place a cookie alongside the berries.
- Add a sprig of mint.
- sprinkle some powdered sugar on top using a small mesh sieve and serve.
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