A posset is an old-fashioned English dessert, which would have been served in a china posset dish with a cover. Samuel
Pepys’ favourite posset was made with cream, sherry, egg yolks, sugar and spices. Lemon Posset is rich, delicious and simple to make.
2 sugar cubes
10 fl. oz. double cream
3 tablespoons dry white wine
2 tablespoons dry white vermouth
1 tablespoon sugar egg whites
Rub the cubes of sugar over the surface of the lemon until they have absorbed the oil. In a medium-sized mixing bowl, crush the sugar cubes using a spoon or fork. Using a wire whisk or rotary beater, beat in the cream. Continue beating until the cream forms stiff peaks. Squeeze out the juice of half the lemon and stir it into the cream with the wine and vermouth. Stir in the sugar.
In another medium-sized mixing bowl, whisk the egg whites until they form stiff peaks. With a metal spoon, fold them into the cream mixture.
Spoon the mixture into 4 individual glasses. Place the glasses in the refrigerator to chill for at least 1 hour before serving.