In medieval times, posset was a drink made from curdled milk and wine; its modern iteration is a silken custard of cream, sugar and lemon juice. We know there is a scientific explanation for the way the lemon sets the cream and sugar, but we think that a dessert like this, from so few ingredients and in just 15 minutes, is just magic. It does need to set, though; chilled for 3 hours it is just spoonable, overnight, it's firmer and equally spectacular. And if you have it on hand, put some orange zest into the cream before scalding it, and then strain it out before pouring the cream over the berries.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Lemon-Vanilla Bean Posset with Raspberries
Total:
3 hr 15 min
Prep:
5 min
Inactive:
3 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
3 hr 15 min
Prep:
5 min
Inactive:
3 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Reserve 4 berries for garnish and divide the remaining berries among four 8-ounce mason jars or tempered glasses.

Put 2 cups of the cream and 1/2 cup of the sugar in a small saucepan. Split the vanilla bean, scrape the seeds into the cream and drop in the bean halves. Bring the mixture to a boil over medium to medium-high heat and boil for 4 minutes, stirring occasionally and taking care that it doesn't boil over (which can happen really easily). Remove from the heat, discard the vanilla bean halves and stir in the lemon juice.

Divide the cream among the glasses (the berries will float up to the top). Refrigerate until set, at least 3 hours or overnight.

Before serving, gently whip the remaining 1/2 cup cream with the remaining 1/2 teaspoon sugar, and dollop over the possets. Top each serving with one of the reserved raspberries. (If you serve the possets the next day, you can let them warm for 20 minutes or so at room temperature before serving.)

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Greens and Beans

Recipe courtesy of The Neelys

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Green Beans with Apple Cider

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword