Blueberry and Lemon Posset



Posset, once a popular drink, dates back to the medieval period. Historically, this English drink was made of curdled milk with wine and was a popular cold and flu remedy. In the fifteenth century, posset was made with easily accessible ingredients like milk, wine, or ale; it was seasoned with ginger—no salt, please. A century later, newly available ingredients found their way into the sweet drink recipe, such as lemon (or other citrus juices), cream, and sugar. The texture of a posset is similar to a panna cotta, however, unlike using gelatin as a setting agent, posset uses citric acids to firm up the ingredients. Modern-day posset is more like a dessert than a drink, similar to its dessert cousin, the victorian favorite syllabub. My version of posset is bright and crisp, and palate cleansing. The combination of lemon and blueberry burst with flavor


I wrote this recipe for my cookbook, the Unofficial Poldark Cookbook. Posset is mentioned in many literary works, including Shakespeare’s Macbeth. Possets were mentioned often in the Poldark books and television shows. Whortleberries or bilberries were most likely available during the time of Poldark (Georgian period), in this recipe, I use their American cousin, blueberries, which was considered an exotic ingredient by most Europeans during the eighteenth century.






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