A delicious cream based dessert from the United Kingdom. This is a perfect ending to any meal. Perfect for a tea party or brunch. Top with your favorite fruit, toasted almonds or serve with a cookie.
Add the citrus zest and cream to a sauce pot. Slowly bring to a bubbling boil over medium-to-low-heat and cook for about 10-12 minutes, stirring frequently to dissolve the sugar and prevent the milk from burning.
Juice the lemons and half the navel orange and strain into a 4-cup Pyrex measuring container or another heat safe bowl. Add a generous tablespoon of cornstarch and whisk until completely dissolved in the juice.
Pour the hot cream through a sieve into the Pyrex container and whisk to blend well.
Pour into your serving containers and allow to cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours, best overnight.
Serve with fresh citrus, berries, toasted almonds or any other topping of your choice. Serve with a shortbread cookie for dipping! Enjoy.
Recipe from Afternoon Tea At Home by Will Torrent
Note: If you want to thicken and set the posset, I would add a little cornstarch, about a tablespoon to help it set. Also, if adding vanilla extract, just add about 1/4 teaspoon since the vanilla can overpower the citrus flavor. You want the citrus flavor to be the star of the dessert.