Have you ever tried a posset before? If you’re not familiar, they are a delicious thickened creamed based dessert. I’m sharing my lemon ginger tea posset recipe. A bonus about this recipe is that it doesn’t require gelatin, making them completely vegetarian, if you’re into that type of thing. They are adorable and feel like a formal dessert worthy of a royal court.
I plan to use this recipe for our Friends Thanksgiving celebration. It’ll be nice to switch it up a little and class up the joint. They are light, quaint and ultra silky smooth. Which makes them perfect after such a heavy meal like Thanksgiving. I also find possets perfect for a mid-morning tea time snack.
The lemons provide the acid needed to create the creamy and smooth texture. And the lemon flavor we all love. They really are the cutest most delicious little things.
I wanted to combine ginger tea with the lemon flavor of the posset and they pair so well! The ginger is subtle and offers a bit of nuance to the lemon flavor.
LEMON GINGER TEA POSSET
Ingredients
- 2 cups of heavy cream
- 2 large lemons, washed and dried
- 2 ginger tea bags
- 2/3 cup of granulated sugar
- Ginger candy to garnish (optional)
Directions
- Zest the lemons then juice them. Remove all of the seeds.
- In a small saucepan, pour in the lemon juice and sugar.
- Over medium-low heat, bring the lemon juice to a gentle simmer, stirring constantly. Simmer until the sugar has fully dissolved. Set aside.
- Steep the ginger tea for 15 minutes then discard the bags.
- In a medium saucepan over low heat, bring the heavy cream to a gentle simmer then remove the pan from the heat.
- Slowly whisk the freshly made lemon syrup into the heavy cream.
- Pour the mixture into serving glasses and allow them to cool to room temperature.
- Refrigerate overnight (at least 5 hours).
- Allow them to rest outside of the refrigerator for 10 minutes prior to serving.
- Garnish with ginger candy (optional)