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Mrs. Larkin's Lemon Posset, Revisited

by:
May 23, 2011
5
1 Ratings
  • Serves 4
Author Notes

I have made Liz Larkin's incredible dessert at least a dozen times since it claimed winner status in the first food52 cookbook. People swoon over it and beg for the simple recipe, which I happily share.

Recently, our friend Jan was over for supper and mentioned that she had made "our" posset and had, on impulse, thrown in a sprig of rosemary while the cream boiled. Jan thought it really amped up the dessert.

I tried this out Saturday when we had some folks over for lunch. Superb. Kudos to Liz AKA our lady of scones - and lemon posset!

—Lizthechef

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Ingredients
  • 2 cups heavy cream
  • 2/3 cup organic cane sugar or white sugar
  • 1 six-inch sprig fresh rosemary
  • 5 tablespoons Meyer lemon juice or any fresh organic lemon juice
Directions
  1. Using a small saucepan, heat the cream and sugar until it boils, stirring to dissolve sugar. Add the rosemary. Be careful to avoid the cream boiling over.
  2. Remove saucepan from heat. Add the lemon juice and stir. Allow mixture to cool for 15 minutes.
  3. Remove and discard rosemary.
  4. Pour into 4 ramekins. Chill until set, about 4 hours.
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13 Reviews

Write a Review
Sue O. May 27, 2015
beautiful, simple dessert. One of my favorite local cafes, Huckleberry, makes a posset every once in a while and I was so curious about it after I ate my first one that I did some research. Came up with a bunch of information on how boozy this dish used to be, as well as how often our Founding Fathers were drunk . . . anyhow, I do love this simple, beautiful shot.
Kitchen B. May 24, 2011
Now truly pushed to make this!!!! My daughter loves lemon so will have to give it a go. Thanks for sharing the update/flavour twists
Lizthechef May 24, 2011
You are so welcome and mrslarkin's recipe is a snap to pull together. Just allow several hours for it to set in the fridge.
Sagegreen May 23, 2011
What a lovely and elegant homage to mrslarkin's lemon posset!
Lizthechef May 24, 2011
It is such a favorite at our house. I have yet to serve it to anyone who doesn't rave about it...
lorigoldsby May 23, 2011
Good to have friends not only appreciate the food but also add to the repertoire! Thanks for sharing.
Lizthechef May 23, 2011
Sure thing. I've lost track of how many recipes I've posted on the site.
mrslarkin May 23, 2011
I love this idea!! And love using herbs in dessert-y things too. Well done, Liz! And thank Jan, too!
Lizthechef May 23, 2011
Yes, the credit belongs to you and Jan!
MyCommunalTable May 23, 2011
Great idea. This recipe has always appealed to me. So glad to hear that Jan is up and around.
Lizthechef May 23, 2011
I never get tired of this recipe from mrslarkin.
TiggyBee May 23, 2011
Wow Lizthechef, that's a lovely photo. I think you've gone *pro*!
Lizthechef May 23, 2011
Thanks but it is just my point-and-shoot camera, all I do is aim!