Posset a creamy dessert, originally from 14th & 15th Century Europe, was made with ‘Sweet Wine’ for the Noblemen and ‘Ale’ if you were from a poor family. Until the 19th Century Possets were the celebration toast at weddings for all levels of society. Made in a ‘Posset Pot’ rather like a small tea pot with a spout. The sweet wine or ale was drunk through the ‘pipe’ before the rest of the rich dessert was spooned out. Try our modern take on this quick and easy dish.
Prep time 5 mins – Cook time 5 mins – Total time 10 mins
This honey posset recipe requires no special ingredients, can be made ahead and they look so fancy! We won’t tell anyone how insanely simple they are.
Serves: 6-8 servings
- 4 cups cream (heavy or regular whipping cream both work)
- ½ cup honey
- ⅓ cup lemon juice
- Juice of ½ lime (about 1 tablespoon juice)
- Topping of your choice (Fruit, Chocolate Shavings etc.)
- In a medium saucepan bring cream and honey to boil over medium-high heat. Stir continually until honey is fully combined. Boil for 3 full minutes stirring continually. You may need to lower heat to prevent boiling over. Remove from stovetop.
- Add lemon and lime juice and stir.
- Pour into ramekins.
- Cover tightly with plastic wrap and chill, minimum of 2 hours. You can also pop them in the freezer for 30-40 minutes if you are running late and they will be decently set, but I prefer overnight to let the flavors meld.
- Top with your choice of topping and serve.
To print recipe click here: Honey Posset