Citrus Posset

I didn’t really understand what a Posset was. My sister-in-law made this creamy dessert once and they were soooooo extravagant and absolutely delicious. And then I had a guest request them for her 20th Wedding Anniversary party this past month.

Naturally, as any self respecting Cook must do, I put my own twist on the base recipe she sent to me.

Hawaii has so much seasonal citrus fruit, which definitely changes every three months. Winter we have Lilikoi, Oranges and Lemon, in Summer we welcome in Mango!

I’ve written up this recipe for you as a base with a few different adjustments according to what fruit you can find in season. The core combination here is cream and sugar with citrus. It seems from my testing that you can switch out the citrus pretty easily - you just need enough tang to balance the richness of the cream.

I adore the flexibility of a Posset! Make it several days ahead of your event and EASILY make large amounts! I’m making more this weekend for a little party with friends - I might even serve it with the Madeline’s I’ve been waiting to make!

Thank you to Kelly and Ralph for the inspiration for this recipe - your party was freaking epic!

Xo Beth

Ingredients:

2 cups Heavy Whipping Cream

3/4 cups raw Sugar

1/3 cup citrus juice or pure puree, Lilikoi or Lemon ideally

Zest of 1 lemon

1 tsp Vanilla extract

For Mango and Orange Posset:

You will need to balance the natural sweetness these fruits have. When using mango puree or orange juice make the following adjustments:

1/4 cup mango puree or juice

1.5 tbsp lemon juice ( I think like is lovely too)

(A little less than) 2/3 cup raw sugar

Method:

In a medium sized saucepan, combine the Heavy Cream and Raw Sugar.

Over medium heat, bring to a fiesty simmer. Stir the entire time so the cream doesn’t scald, burn or stick to the pan. It will be bubbling! Sometimes I pull it off the heat for a second to let it calm down. Stir the simmering cream mixture for three minutes exactly.

Now, pull it off the heat and stir in the citrus, lemon zest, and vanilla. Let this sit for 10 minutes now, off the heat.

Finally, pour into 6 little ramekins and refrigerate for at least two hours and up to three days. Cover once fully cooled for ultimate freshness!

Enjoy !