How to make posset milk drink

How do you make posset?

The posset most people want today is the cold lemon dessert. It needs three ingredients and sets in the fridge. This recipe makes about 8 small servings and follows a tested method from Love and Lemons.

Ingredients

• 2 cups heavy cream
• 2/3 cup granulated sugar
• 1/3 cup fresh lemon juice (about 2 to 4 lemons)
• Optional: 1/4 teaspoon vanilla; berries and mint to serve

Method

1. Put the cream and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves and the cream comes to a boil.
2. Lower the heat to keep a steady boil for 5 minutes. Watch it, because cream rises fast and boils over.
3. Take the pan off the heat. Stir in the lemon juice (and vanilla) and let it cool for about 15 minutes.
4. Stir, then pour into 8 small ramekins, glasses, or hollowed-out lemon halves.
5. Refrigerate at least 2 hours until firm.

Tips for success

• Use heavy cream. Its fat is what helps the posset set, so milk, half-and-half and light cream do not work.
• Use fresh lemon juice rather than bottled for a cleaner flavor.
• Measure carefully; too little lemon or cream gives a soft result.
• If it has not set, chill it longer before changing anything.

Make ahead and storage

Make it at least 2 hours, and up to 2 days, before serving. Covered in the fridge, leftovers keep up to about 5 days, but posset served in lemon shells releases liquid, so eat those within a day or two.

Serving ideas

Top with fresh berries, a sprig of mint, or serve with shortbread or crushed graham crackers on the side.

What about the old hot posset drink?

The traditional drink was hot milk or cream curdled with ale or wine and spiced with cinnamon or nutmeg. It is hard to get right and contains alcohol, so it is best left as a bit of history. For the story behind it, read what a posset is.

This is a rich dessert; serve small portions. People with milk allergy or lactose intolerance should avoid it.