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Posset

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Posset

Cuisine:British

Course:Dessert

5m prep 5m cook 4h ready

6 servings This simple pudding is made by curdling cream with citrus juice. The absence of eggs or starches makes for a surprisingly light, bright-tasting dessert that pairs perfectly with fresh or roasted fruit.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 cups heavy cream
  • ½ cup sugar
  • Pinch of salt
  • 6 tablespoons lemon or lime juice
  • (Finely grated zest of 1 lemon or lime)
  • 1
    • 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
    • 3 tablespoons sugar, or more to taste
    • 2 teaspoons strained lemon juice, or more to taste
    Sub-recipe steps
    1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
    2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 cups heavy cream
  • ½ cup sugar
  • Pinch of salt
  • 6 tablespoons lemon or lime juice
  • (Finely grated zest of 1 lemon or lime)
  • 1 (Fresh Berry Coulis, Roasted Fruit, or citrus segments)

Let's Cook

  1. Step 1.

    Bring to a simmer in a wide saucepan: 2 cups heavy cream; ½ cup sugar; Pinch of salt

  2. Step 2.

    Simmer gently for 5 minutes, watching the pan so the cream doesn’t boil over. Remove from the heat and stir in: 6 tablespoons lemon or lime juice; (Finely grated zest of 1 lemon or lime)

  3. Step 3.

    Divide among six 4-ounce ramekins and refrigerate until set, about 4 hours or overnight. If desired, serve topped with: (Fresh Berry Coulis, Roasted Fruit, or citrus segments)

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