The Posset
Updated May 2, 2024
Deidre Schoo for The New York Times
- Cook Time
- 3 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE BASE
2 ¼ cups whipped cream
¾ cup plus 1 teaspoon sugar
½ teaspoon saffron
2 cups milk
3 teaspoons honey
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon grated lemon peel
1 teaspoon grated lime peel
FOR THE SERVING
1 ½ ounces Amontillado sherry
½ ounce Harveys Bristol Cream sherry
Ground cinnamon garnish
Nutritional analysis per serving
57 grams carbs; 38 milligrams cholesterol; 355 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 1 gram fiber; 58 milligrams sodium; 5 grams protein; 53 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE BASE
- Step 1
Combine whipped cream, sugar, saffron, milk and honey in a saucepan over medium heat, and boil 3 minutes. Remove from heat. Stir in lemon and lime juice, and grated lemon and lime peel.
- Step 2
Let cool 10 minutes. Stir again, then strain and refrigerate until ready to use. This base will make enough for 4 servings.
- Step 3
For each drink, combine the sherries with about 6 ounces of the posset base, shake with ice in a cocktail shaker, and strain into a chilled cocktail glass. Dust lightly with ground cinnamon and serve.
Private Notes
Comments
The flavors here sound great, but I'm confused about the method. Why boil whipped cream rather than using unwhipped cream? Why boil the milk and cream rather just heating and allowing the flavorings to steep?
The recipe should read "boil Whipping Cream" The cream is not whipped.
To avoid curdling, try cooling the cream mixture before adding citrus juice. For a detailed description of techniques for making posset, including the scientific basis of the need for boiling the cream mixture: https://www.cooksillustrated.com/articles/173-introducing-lemon-posset good.
1 c heavy cream 1/4 c sugar 1 1/2 t zest 3 T juice (lemon or lime juice) Microwave cream and sugar for 1 min. Stir Add juice and zest. Pour into small cups Chill 3 hrs Top with fruit, etc (blueberries and mint)
To avoid curdling, try cooling the cream mixture before adding citrus juice. For a detailed description of techniques for making posset, including the scientific basis of the need for boiling the cream mixture: https://www.cooksillustrated.com/articles/173-introducing-lemon-posset good.
The flavors sound good but this was not great in practice. The hot milk curdled when I added the citrus juice.