Are you looking for a sweet and simple custard that cooks in no time yet feels like you are eating some hoity-toity four-star dessert? I am always looking for something new to make and when I found a recipe for a lemon posset that uses three basic ingredients my interests peaked. Sugar, cream, and flavorings are all you need to create this indulgent custard.
But first things first, I know you are asking what is a “Posset?” If you are like me, I have never heard of a posset, so here is your history lesson for today. A posset goes way back to medieval times as a drink usually made with milk and some type of alcohol that would cause the drink to curdle; oh yum! Lady MacBeth from Shakespeare used the posset drink to poison her prison guards; this must have been one potent drink, but there is always tragedy with Shakespeare.
Lucky for us the posset evolved over time and has become a popular dessert in Britain. Hopefully, the U.S. will adopt this dessert into their menus. After I made this rich, creamy custard it has become a go-to dessert in my house.
Using the basic ingredients you can keep your posset plain and simple, or add your favorite flavorings and fruit. Fall is coming up and I keep thinking about a cinnamon posset with caramel apples on top; stay tuned for a new recipe.
A posset is not your typical custard since there are no eggs, starch or gelatin to thicken it. Lemon juice is used as the thickening agent. Using the acid is the key to making the custard thick. The texture of the posset is remarkably smooth and very creamy. This is the kind of dessert that when it hits your tongue you just close your eyes and say yum.
Today’s recipe is for a Raspberry Ginger Posset, but feel free to use your favorite ingredients and flavorings. Remember using an acid is key to thickening the posset.
Your first step in making the posset is adding the sugar, cream, and grated ginger to a saucepan. Bring these ingredients to a boil to reduce the mixture. This step enables the sugar to dissolve and the ginger to flavor the custard. After the custard reduces to 2 cups add the lemon juice, stir to combine and let sit to cool.
Add the raspberries to the ramekins. 3 to 4 is a good amount. I added 5 per ramekin and realized that was one too many, sometimes less is better.
Fill the ramekins with the custard to just cover the raspberries. Set the ramekins in the refrigerator to set.
When the custard is set, top with a dollop of whipped cream, candied ginger and raspberries.
- 2 cups heavy cream
- ⅔ cup sugar
- 2 - 3 lemons to make 6 tablespoons
1 pintwhipping cream
- 1 pint of raspberries
- Candied ginger
- In a saucepan combine the sugar,
creamand grated ginger.
- Bring mixture to a boil, stirring to
- Continue boiling over medium heat until the mixture reduces to 2 cups. This will take about 10 minutes.
- When reduced remove the saucepan and add the lemon juice.
- Let the mixture cool for 15 minutes then strain through a mesh strainer.
- Add 3 to 4 raspberries to each ramekin.
- Pour the custard over the raspberries in each
- Refrigerate for several hours until set.
- Prepare the whipped cream and spoon or pipe a dollop on each posset. Top with raspberries and candied ginger.
Get ready for some luscious goodness.
I hope you try making this very simple dessert. Your family will think you slaved all day over the stove to create such a treat.
Remember to always save room for desert.
Blessings ~ Jere’