Zesty Lemon Posset | Recipeish | Gustus Vitae

  • Yield: 4 portions.
  • Time: Overnight, with 10 minutes of prep.
  • Storage Notes: Will keep in the fridge, covered, for up to 3 days.
  • Difficulty: Easy.

Posset is a lovely old-fashioned dessert, a sort of mix between a custard and crème anglaise. We love that it's infinitely adaptable to whatever flavor you're looking for, from vanilla to pineapple to peach to chocolate. We're partial to a lemon-forward flavor, the sharp tartness cutting though the rich cream and making this dessert taste refreshing rather than heavy. Make the day before, give it a quick garnish with berries just before serving, and enjoy the sweet taste of culinary history.


  • 2 cups heavy whipping cream.
  • 4 medium sized lemons.
  • 3Tbs Zesty Lemon Cane Sugar.
  • 3/4ths cup powdered sugar.
  • 1 handful raspberries for garnish.
  • Pour cream into a medium sized sauce pan, and begin heating slowly to medium heat, stirring occasionally so the bottom doesn't burn.
  • in a separate sauce pan, zest 3 of the lemons, juice all 4, and combine with Zesty Lemon Cane Sugar and powdered sugar. 
  • Bring up to a boil, whisking as you do to combine and create a thick syrup.
  • Gradually pour syrup into steaming cream, a little bit at a time, stirring as you do.
  • Remove from heat and continue stirring, allowing a couple minutes for the creme to cool.
  • Pour into wine glasses or similar, and allow a further 5 minutes to cool.
  • Cover with saran wrap and refrigerate overnight.
  • When you're ready to serve, rough chop some raspberries and mix with a sprinkle of Zesty Lemon Cane Sugar before topping the posset.
  • Serve, and devour.