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.
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 optional
- garnish with slices of citrus or berries
Instructions
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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.
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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.
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Pour the hot cream through a sieve into the Pyrex container with the citrus juice and cornstarch mixture and whisk to blend well.
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Pour into your serving containers and allow to cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours, best overnight.
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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: Cornstarch is optional, but if ensure the posset thickens and sets, add a little cornstarch, about a tablespoon. Also, if adding vanilla extract, 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.