The Posset

Recipe from the Oak Room

Adapted by Jonathan Miles

Updated May 3, 2024

The Posset
Deidre Schoo for The New York Times
Cook Time
3 minutes
Rating
4(16)
Comments
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Ingredients

Yield:4 drinks

    For the Base

    • 2¼cups whipped cream
    • ¾cup plus 1 teaspoon sugar
    • ½teaspoon saffron
    • 2cups milk
    • 3teaspoons honey
    • 3tablespoons fresh lemon juice
    • 2tablespoons fresh lime juice
    • 1teaspoon grated lemon peel
    • 1teaspoon grated lime peel

    For the Serving

    • 1½ounces Amontillado sherry
    • ½ounce Harveys Bristol Cream sherry
    • Ground cinnamon garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

355 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 53 grams sugars; 5 grams protein; 58 milligrams sodium

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

  1. For the Base

    1. 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.

    2. Step 2

      Let cool 10 minutes. Stir again, then strain and refrigerate until ready to use. This base will make enough for 4 servings.

    3. 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.

Ratings

4 out of 5
16 user ratings
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Comments

Su

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?

bluerroses

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.

simple version (Jacques Pepin)

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)

bluerroses

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.

Julia

The flavors sound good but this was not great in practice. The hot milk curdled when I added the citrus juice.

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Credits

Adapted from the Oak Room

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