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Citrus Posset

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.

Course Afternoon Tea, Brunch, Dessert
Cuisine English
Keyword Blueberry Lemon Ricotta Cake, Cooked Cream, Set Cream
Prep Time 3 minutes
Cook Time 12 minutes
Refrigeration Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Author The Tiny Fairy

Ingredients

  • zest of two lemons and one orange always zest before juicing
  • juice of two lemons and half a navel orange
  • 2 cups heavy whipping cream
  • ½ cup granulated sugar
  • 1 generous Tablespoon of cornstarch

Instructions

  1. 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.

  2. 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.

  3. Pour the hot cream through a sieve into the Pyrex container and whisk to blend well.

  4. Pour into your serving containers and allow to cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours, best overnight.

  5. Serve with fresh citrus, berries, toasted almonds or any other topping of your choice. Serve with a shortbread cookie for dipping! Enjoy.

Recipe Notes

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.