Lemon or Lime Posset

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • Finely grated rind and juice 2 lemons or limes
  • 1 pint (600 ml) double cream
  • 5 fl oz (150 ml) dry white wine
  • 2–3 tablespoons caster sugar
  • 3 large egg whites
  • Lemon or lime slices to decorate


Add the grated lemon or lime rind to the cream in a large bowl and whisk until stiff. Stir in the dry white wine, then whisk in the lemon or lime juice little by little. Add sugar to taste.

Whisk the egg whites until they form stiff peaks. Fold into the whipped cream mixture. Chill.

Before serving, whisk the posset one more time and spoon into a serving dish or into individual glasses. Decorate with lemon or lime slices.