Tart Cherry Posset

Servings: 8 | Time: 4 hours 50 minutes including cooling and chilling time

Possets are quite old – and old-fashioned. Originally an English boiled drink of milk mixed with wine and ale whose first known recipe dates back to 14th and 15th century cookery manuals, today it is a creamy dessert that is slightly sturdier than a mousse. The dessert has three ingredients and is simple to prepare and store ahead. If you like, you can substitute a 1/2 cup lemon juice and 2 ounces Gran Marnier for the cherry juice. A surprising garnish swiped from the cocktail cart brightens up the presentation – chopped maraschino cherries tossed with mint.


  1. In 5- to 6-quart pot combine cream and 1 cup granulated sugar. Bring just to boiling, stirring to dissolve sugar. Reduce to simmer. Cook, uncovered, 10 minutes or until slightly thickened, stirring occasionally.


  1. Remove from heat. Stir in cherry juice. Pour Posset into 8 to 10 3- to 5-ounce glasses or serving dishes. Let cool. Cover top with plastic wrap. Chill 4 to 24 hours or until set.


  1. In small bowl toss cherries with mint and Kirschwasser. Cover; chill until serving.


  1. To serve, top posset with cherries and mint. Serve with Rosemary Shortbread Cookies.


  1. Storage:

Chill any remaining posset up to 3 days.


4          cups heavy cream

1          cup granulated sugar

1          cup tart cherry juice

1/2        cup chopped maraschino cherries

Torn fresh mint leaves

1          teaspoon Kirschwasser (cherry brandy) (optional)