Citrus Posset

I made this Citrus Posset for my Christmas Tea Party. I wanted a true English set dessert that played into my love of citrus and all cream based desserts. It’s light, creamy, citrusy and perfect! What’s a posset you ask? It’s a set cream dessert without any egg, unlike a custard.

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HISTORY OF THE POSSET
The origins trace back for centuries to a warm drink that was used as a remedy for colds and aid in sleeping. Ever wonder why we drink warm milk before bed to help us sleep? Over time it evolved and by the 16th century, the Posset became the simple set dessert the Brits love. Three ingredients is all it takes – whole milk, sugar and citrus. You could say the Posset is cousin to Italy’s panna cotta. The difference is the setting agent. Panna cotta sets with gelatin while the Posset uses the citrus to set the cream. Some variations add eggs, breadcrumbs or cornstarch to thicken the cream, but the original is delicious.

INGREDIENTS
zest of two lemons and a navel orange
juice of two lemons and half the navel orange
2 cups heavy whipping cream
1 generous Tablespoon cornstarch – optional

HERE’S HOW I MADE IT
Add the zest of two lemons and one navel orange to a sauce pot. Add 2 cups of heavy cream and 1/2 cup of granulated sugar. Bring to a boil slowly over medium heat and stir constantly with a spatula until the sugar has dissolved, about 10-12 minutes. You are looking for a slow bubbling boil, not a fast rolling boil, so depending on your burner, you may need to reduce the heat. While the cream comes to a boil, quickly juice two lemons and half orange and strain into a large Pyrex glass 4-cup measuring bowl. Add a generous tablespoon of cornstarch to the juice and whisk until completely dissolved.
Note: The cornstarch is optional. I like to use it when I need it to set in less time. It ensures a perfect outcome every time. If you don’t have cornstarch or wish to leave it out, please do.

Strain the boiling cream through a sieve directly into the Pyrex bowl and stir to combine with the citrus juices. Pour directly into your serving dishes and allow to cool to room temperature. Cover and chill for at least 4 hours to set, best overnight. Recipe yields six servings. I filled six mini martini glasses and three ramekins.

If you are lactose intolerant, have you tried A2 Milk? A2 Milk comes from cows that don’t produce the enzyme that gives you all the gastro issues like A1 Milk does. If you’re vegan, use the milk alternative you like, such as silken tofu or non-dairy milk and cornstarch combination.

Remove from the refrigerator and just before serving and decorate with citrus wedges, fresh fruit, toasted almonds or your favorite topping for extra crunch and texture. I garnished with Del Monte Citrus Salad fruit I drained well and small basil leaves. Years ago I was visiting England and they brought us a shortbread biscuit with the posset, so I added this lemon basil shortbread cookie version.

I adapted this posset recipe from from Afternoon Tea At Home by Will Torrent. He added the orange zest and juice to the traditional posset and I love how the orange cuts the tartness of the lemon and makes this posset extra enjoyable.