posset

Posset is a traditional British dish that can refer to either a hot milk-based beverage or a chilled custard-like dessert. In historical practice, a posset was made by heating milk or cream with sugar and flavourings, then thickening it with an acid such as citrus juice or with rennet, causing the liquid to curdle. It was commonly served hot in a cup and often fortified with wine or ale. In medieval and early modern Britain, posset was considered both a nourishing everyday drink and a medicinal preparation.

Modern posset refers to a cream-based dessert. It is typically prepared by heating cream with sugar and then adding lemon juice or zest, which acidifies and thickens the mixture as it cools. The result is a smooth, spoonable custard that sets into a pale gel when refrigerated. Some contemporary recipes use gelatin or use only cream without alcohol; the flavours can include citrus, vanilla, chocolate, berries, or liqueurs.

Posset is usually served as a chilled dessert in small bowls or glasses, often with fruit, biscuits, or a drizzle of fruit coulis. The dish remains a staple of British culinary history, with regional variations and modern reinterpretations appearing in cookbooks and menus.