Where does lemon posset come from?

In 16th-century and later sources, possets are generally made from lemon or other citrus juice, cream and sugar. Eggs are often added. Some recipes used breadcrumbs to thicken the beverage.

Why did my lemon posset not set?

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).

How long can you keep lemon posset?

3 days
Lemon posset will keep for up to 3 days in the fridge.

When was lemon posset invented?

‘Posset’ may refer to milk regurgitated by a baby, but it also refers to a dessert with its origins in the 1300s. 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.

When was posset invented?

In 14th- and 15th-century cookery manuals, a possibly-related word spelled variously “possenet”, “postnet”, or “posnet” is used to mean a small pot or saucepan. In 16th-century and later sources, possets are generally made from lemon or other citrus juice, cream and sugar. Eggs are often added.

What is the difference between posset and syllabub?

Syllabub was essentially the same as a posset with two big differences: 1) It was thicker, more like a custard, and 2) was served cold. Because they were cold, syllabubs could be served in delicate glass pots without any fear of the glass cracking. The different types of syllabubs are based upon their mixing style.

What causes a posset to set?

How Does a Posset Set? Well, that’s where the citrus comes in…but in a good way! After boiling the sugar and the cream together, you add the lemon juice and zest. The lemon juice causes a reaction with the cream resulting in it setting up.

Who invented 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.