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Posted by on Dec 3, 2012 in Desserts, Recipes | 2 comments

Mrs. Moxon’s Posset

Mrs. Moxon’s Posset

This dessert is a family tradition. My mother has made it for as long as I can remember and it has always been called Mrs. Moxon’s posset. Who this Mrs. Moxon is, non of us know. But her name lives on and try as I may, I can’t bring myself to call it anything else.

It is in essence a kind of syllabub – traditional wine and cream mixture. But there is nothing old fashioned about the light and refreshing taste; the look is elegant and unique; and it is in my opinion the perfect way to end off a summer meal.

Mrs. Moxon’s Posset

Serves 4

250ml of white wine (I used an organic sauvignon blanc)

½ a cup of castor sugar (or to taste)

2 Tbsp of lemon juice

½ a cup (125ml) of whipping cream

1 Tbsp of lemon zest

Combine the wine, sugar and lemon juice and stir until the sugar has dissolved. Whip the cream until stiff being careful not to over whip as the cream will split. Stir half the lemon zest into the cream. Fold the cream and the wine mixtures together until just combined.

Divide the mixture up equally between four pretty glasses. Use the remaining lemon zest to garnish the top of each dessert. Carefully transfer the dessert to the fridge and leave for a few hours to separate and set.

The cream should rise to the top of the glass leaving a lemony wine mixture at the bottom of the glass. Serve chilled with teaspoons to eat it with.


  1. I received a comment via FB from a loyal follower with the identity of the mysterious Mrs. Moxon – Mrs Elizabeth Moxon is an English cookery writer who, in 1764, who wrote a cook book called 'English Housewifry: Exemplified in above four hundred and fifty receipts.'

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