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Georgian Lemon posset

Glass dish of lemon posset. Glass of lemon posset. Four lemons. Bottle of sauternes. Wooden juice extractor. Black background. For Lemon Posset recipe.

In the late fifteenth century John Russell, in his Boke of Nurture, refers to a “possate” as a drink that will ‘close a mannes stomak’ presumably meaning that it is good to end a meal with.  A “possate”, “possenet” or “postnet” referred to a small pot or saucepan in which the drink was made.  Originally a posset consisted of heating up milk and ale but by the sixteenth century possets were made of citrus fruit (particularly lemons), cream, sugar and, sometimes, eggs.  They were a popular drink for the wealthy and posset sets consisting of a posset pot, cups and spoons were often given as gifts.  A posset set made by Benvenuto Cellini was presented to Queen Mary I of England and King Phillip II of Spain by the Spanish ambassador on the occasion of their betrothal, in 1554.  Since the Eighteenth century possets have been served as a cold dessert and are similar to syllabubs. This recipe is based on that of Elizabeth Moxon in English Housewifry (1764).  This recipe results in a very tart dessert and I would recommend stirring in a little caster sugar before you serve it.

Equipment

  • Weighing scales
  • Measuring jug
  • 2 medium mixing bowls
  • Electric hand whisk
  • 6 dessert glasses

Preparation method

  • Place the cream in a mixing bowl, add the lemon zest and stir well.
  • Place the wine and lemon juice in the measuring jug and set aside.
  • Place the egg whites in a mixing bowl and whisk with the electric hand whisk to stiff peaks.
  • Pour the lemon juice and wine into the cream and stir well. Stir for at least a minute and you will see that the wine and lemon juice thicken the cream without the need to whisk it.
  • Add a little of the egg whites into the mixture and fold in thoroughly.
  • Add the remaining egg whites and fold in until fully incorporated and you have a light and airy consistency.
  • Place in the fridge for at least 2 hours or until needed.
  • To serve, transfer into dessert glasses.

More lemon dessert recipes
Everton puddings
Georgian lemon pudding
Lemon cheese cake
Lemon meringue pie
Lemon posset
Victorian lemon pudding
Whipt sillabub

Georgian

Serves:
6
Prep Time 10 minutes
Cooling time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 600 ml double cream, chilled
  • Grated zest and juice of 2 unwaxed lemons
  • 100 ml dessert wine such as Sauternes or Muscat de Baumes de Venice
  • 2 medium egg whites
  • 6 tbsp caster sugar (optional)

Nutrition

Nutrition Facts
Georgian Lemon posset
Serving Size
 
162 g
Amount per Serving
Calories
439
Percent of Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
113
mg
38
%
Sodium
 
47
mg
2
%
Potassium
 
148
mg
4
%
Carbohydrates
 
23
g
8
%
Fiber
 
0.3
g
1
%
Sugar
 
21
g
23
%
Protein
 
4.2
g
8
%
Calcium
 
72
mg
7
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Dessert, Georgian, Lemons, Quick

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace