A Midwestern Twist to a Classic British Dessert
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Posset has centuries of history but continues to be relatively obscure in mainstream food culture. Sound familiar? It’s time to celebrate this simple and delicious dessert – with pawpaws adding a special twist.
What is posset? In the 1500s, it was closer to eggnog consistency and made with hot milk, spices, and plenty of alcohol. The drink was also a “remedy” for various illnesses.
Enjoyed across all social classes, William Shakespeare referenced posset in Hamlet (Act 1, Scene 5), The Merry Wives of Windsor (Act 5, Scene 5), and Macbeth (Act 2, Scene 2).
By the 1800s, posset evolved into a chilled custard – and this is the version prepared in kitchens today.
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Let’s clink our glasses and get started!
What You’ll Need:
- Measuring Cups & Spoons
- Food processor
- Saucepan with Pour Spouts
- Small Skillet
- Mixing Bowls
- Sheet Pan with Cooling Rack
- Parchment Paper Baking Sheets
- Stainless Steel Mesh Strainers
- Lemon Zester
- Silicon Spatula
- Stainless Steel Whisk
- Melon Baller
- Small Serving Glasses
Pro Tip: This is a rich dessert so up to 4 ounces of posset per serving is suggested.
Molasses Cookie Crumble
Molasses cookies aren’t just for the holidays. The dark, spicy confection will add robust texture as a mini-crust or topping.
Bake cookies up to one week in advance and store in an airtight container.
Ingredients
- 1/3 Cup Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Ginger
- 1/8 Teaspoon Ground Nutmeg
- 1/8 Teaspoon Ground Clove
- 1/4 Kosher Salt
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Unsalted Butter at room temperature
- 1 Tablespoon Molasses
- 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
Directions
- Mix the dry ingredients in a small bowl and set aside
- In a small bowl, cream the unsalted butter and brown sugar
- Add egg yolk, molasses, and vanilla extract to the wet mixture
- Slowly fold in dry ingredients
- Dough will be sticky so chill in the refrigerator for 15-20 minutes
- Line baking sheet with parchment paper
- Using a melon baller, scoop dough and form into small round pillows
- Be sure to space dough balls about 2 inches apart for spreading
- Bake at 350°F for 10 minutes
- Rest cookies for 5 minutes before transferring to a baking rack to cool
Yields 12-14 cookies.
To make the crumble, place 6-8 cookies in a food processor and pulse until fine. In a small skillet, dissolve 1 tablespoon of granulated sugar on medium-high heat. When caramelized, add 1 tablespoon of unsalted butter and stir together. Slowly add the crushed cookies and mix well.
Option 1: Create a cookie crust at the bottom of serving glasses. Gently pack down and refrigerate.
Option 2: Reserve as a crumble topping after the posset has set in the serving glasses.
Blueberry Compote
Don’t skip the blueberry topping! The bright flavor, chunks of fruit, and sweetened syrup will complement this rich dessert. Compote can be cooked with fresh or frozen fruit.
Ingredients
- 1/2 Cup Blueberries
- 1 Tablespoon Lemon Juice
- 4 Teaspoons Sugar
- 1 Pinch of Salt
Directions
- In a small skillet, combine the blueberries, lemon juice, sugar, and salt
- Stir on medium heat for 3-4 minutes or until the liquid is thickened
- Allow mixture to cool
The compote can be prepared up to two weeks in advance. Keep refrigerated.
Pawpaw Posset
The beauty of posset is in the recipe’s simplicity and accessible ingredients. The acid from the lemon juice naturally thickens the cream – no need for eggs or gelatin.
Adjust the amount of pawpaw puree up to 1/2 cup, depending on the flavor profile (mild versus bold) and personal preference.
Ingredients
- 1 Tablespoon Lemon Zest
- 1/4 Cup Fresh Lemon Juice
- 2 Cups Heavy Cream
- 2/3 Cup Granulated Sugar
- 1/3 Cup Pawpaw Puree – or more to taste!
Pro Tip: a set of glass measuring cups with handles make the job easier!
Directions
- In a saucepan, combine the heavy cream, lemon zest, and sugar
- On medium-high heat, whisk ingredients and bring to a boil
- Reduce mixture back to 2 cups (about 10 minutes) on low heat
- Remove from stovetop and strain the liquid into a bowl to separate the zest
- Add lemon juice, stir, and cool for 10 minutes
- Fold in the pawpaw puree
Pour the posset into glass serving cups (with or without the molasses cookie crumble crust) and cover with cling wrap. Refrigerate for at least one hour or overnight.
Serve with blueberry compote.
Yields 4-8 servings.