SUPER EASY recipe for lemon posset | Cook Simply (2024)

FAQs

How to make lemon posset thicker? ›

Cover and place the posset into the fridge for at least 1 hour to set and thicken. They will get thicker the longer you leave them in the fridge to set. I like mine to set for 2-3 hours. They're best eaten within 24 to 36 hours.

It sounds like your problem is most likely lack of acid. The acid is what causes possets to thicken. That could happen because the lemons aren't acidic enough (maybe the ones you had the first time were more sour).

Nothing could be easier than lemon posset - it's cream, sugar and lemon juice, stirred together. But doesn't it look fancy?

Both posset and panna cotta are cream-based desserts, but there is a key difference between the two. Whereas panna cotta uses gelatin to thicken and set, posset relies entirely on the citric acid found in lemon juice and other citrus fruits.

This coagulation process is what gives lemon posset its characteristic custard-like texture. The correct balance of acid and dairy is critical for achieving the perfect texture. Too much acid can cause the mixture to curdle too quickly and become grainy, while too little acid might not set into a thick, creamy texture.

Divide the mixture evenly between 8 individual ramekins or serving glasses. Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be stored in a carton with a lid (or wrapped in plastic wrap) and refrigerated for up to 1 week or frozen for up to 3 months.

Mix in the lemon juice quickly.

Your cream won't curdle if you don't have the heat too high and you whisk it in really quickly.

Adding the lemon juice according to the ratio you have should give your milk the acidity of buttermilk which will make the batter behave more like it should (better reaction with baking soda, final texture and taste, etc.)

It's likely your measurements were off and you either added too much lemon juice or not enough egg. You may not have heated the lemon curd to the proper temperature. Using a thermometer is a great way to ensure that you are cooking the egg to the point of thickening – 170 degrees F.

Introduction. To make the drink, milk was heated to a boil, then mixed with wine or ale, which curdled it, and spiced with nutmeg and cinnamon. It was considered a specific remedy for some minor illnesses, such as a cold, and a general remedy for others, as even today people drink hot milk to help them sleep.

How old is lemon posset? ›

In 1888, Thomas Austin recycled a pair of late medieval cook books. Within their pages was a 14th–15th Century drink known as a 'posset. ' This drink is similar to the point of indistinguishable from syllabub. Syllabub was a loose drink of curdled cream in which the solids were allowed to rise to the surface.

Benefits of Posset Syrup

Posset Syrup is a combination medicine that effectively relieves symptoms of common cold such as blocked nose, runny nose, watery eyes, sneezing, and congestion or stuffiness. It helps to loosen thick mucus, making it easier to cough out.

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Panna cotta means “cooked cream” in Italy, and that's essentially what the base is: heated heavy cream (often with a little half-and-half or whole milk) set with powdered gelatin and flavored with vanilla extract or vanilla bean paste.

To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly. The curd will thin out at first as the butter melts, but it will eventually begin to thicken back up.

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

Stir 1 scant cup of milk or cream and 1 tablespoon of lemon juice or vinegar together in a measuring cup. Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.