posset [ˈpɒsɪt]
There’s this pizza restaurant in my town that, besides making incredible pizza, also makes a small selection of silken desserts–pot de creme, pudding and posset. It’s a cool and refreshing ending to a hot and sometimes spicy dinner.
When pondering make-ahead dessert choices for a dinner party I was planning, I was reminded of that creamy lemon wonder. Hey! I’ve got a mandarin orange tree loaded with fruit. Decision made.
I’ve made a few custards in my time, and this one was one of the best. Creamy, light and citrusy and a breeze to put together. I was somewhat skeptical that they would firm up, but they did. Thankfully, as I had no time to figure out another dessert for my party.
You know what I was also thankful for? Leftovers.
You don’t need to wait for a party to make these. Go ahead and try it while the citrus is in season!
*This recipe is adapted from this one at Epicurious.
Ingredients
- 2 1/4 cups whipping cream
- 3/4 cup plus 1 tsp sugar
- 2 Tbsp lemon juice
- 3 Tbsp mandarin orange juice
- 1/2 tsp grated lemon peel
- 1 1/2 tsp grated mandarin orange peel
Instructions
- Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
- Stir in juices and peel and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups.
- Cover and chill possets until set, at least 4 hours or overnight.
- Garnish with a few shreds of mandarin orange zest and serve with crisp tea cookies.
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