Lemon posset is a deliciously refreshing dessert for summer because it's served chilled, but great at any time of year using whatever berries you can find. You know how I love do-ahead desserts, especially when you're entertaining and have a lot of other things to do! Lemon posset actually needs to be made at least several hours ahead of time for the cream to fully thicken and set so making it the day before is best.
Posset gets it's name from an old-time English drink dating back to the Middle Ages made by curdling milk with spiced wine or ale. Thank goodness, it is more commonly known today as a creamy, pudding-like dessert made by boiling cream and sugar and adding lemon juice and zest or other citrus flavors. That's it! No temperamental eggs or gelatin, flour or cornstarch needed to thicken it. Many Americans have never encountered posset but it's so delicious and fairly easy to make that I think it will become very popular. This recipe is based on one by Ina Garten, and we all know her recipes are wonderful!