How to Make Lemon Posset with Cook’s Illustrated Editor Annie Petito



Have you ever tried Lemon Posset? It’s just about the easiest dessert there is, featuring only three simple ingredients and a clean, elegant presentation.

This month, we’re bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook’s Illustrated recipes!

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17 Comments

  1. I made lemon posset like this, although I used a different recipe from the New York Times, a few months ago. It's important to understand that this is lemon-flavored sugared cream, thickened to a pudding consistency. It's a sugary flavored cream. My point is, you'd better enjoy eating the cream. There is nothing for your ingredients to hide behind here. Unfortunately, the posset was good but it wasn't a hit with my family of weight-watchers and lactose-intolerants because they were averse to cream, even in small quantities. The intense flavor of cream and very idea of eating it turned them off. They're hypocrites who would no doubt eat ice cream, but this is a common prejudice. People make an exception for ice cream, which usually doesn't really taste like cream. Posset really tastes like cream. You'd better use a good cream you will enjoy eating so directly.

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