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If you like cheesecake, but you hate that it takes a long time to bake and be ready, you want to make posset. If you like yogurt, but you can't quite convince yourself that yogurt and berries are really a dessert, you want to make posset. Posset pleases and teases the tongue with tang and sweetness. Plus, it’s so darned easy to make.

500 years ago, citizens of what is now the United Kingdom used to mix ale into hot cream to make a remedy for colds. Our guess is that it turned out like hot beer with cheese curds floating in it. It sounds sort of awful, to be honest. But in the 16th century, someone decided to use the science of the idea to concoct custard with sugar instead of ale. The Brits have been been making this chilled lush pudding for hundreds of years now, so it’s probably a bit of all right.

The cooking strategy here is simple: Ready and Set. It’s important to measure everything out first, so you can deal with the rapid chemistry that will take place. Flavor your posset with any food-grade essential oil you like. After an overnight rest, you can EAT.

Posset is your new favorite dessert, the one you haven’t discovered until now.

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