Lemon Posset

Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

In the late sixties and early seventies, this was a regular dessert at Robert Carrier’s esteemed restaurant in Islington. It looks rather like syllabub but is lighter and tastes much fresher.


  • 2 lemons
  • 150 ml (5fl oz/ cup) dry white wine
  • 5 tablespoons caster (granulated) sugar
  • 2 egg whites
  • 600ml (1 pint/2⅔ cups) double (heavy) cream
  • 6–8 brandysnaps or tuiles


Grate the zest of both lemons into a bowl. Squeeze the juice and sieve it into the bowl. Stir in the wine and sugar.

Whisk the egg whites until stiff and dry. Set aside.

In a separate bowl, whip the cream. As it thickens, trickle in the lemon mixture. Continue whisking until stiff.

Fold the whisked egg whites into the cream, then pipe or spoon the posset into serving glasses. Serve accompanied by the crisp tuiles or brandysnap biscuits.