Just three ingredients, and you have the most smooth, creamy, dreamy, decadent dessert ever!
What is a Posset?
It is a dessert that originated in England as a creamy beverage curdled with wine, ale, or liquor and flavored with spices. But today’s posset is something altogether different: a chilled dessert with a luxurious texture that comes together almost by magic from nothing more than sugar, cream, and citrus juice. The three ingredients work perfectly together to get that silky, smooth texture. The citrus reacts with the cream (there is a whole chemical reaction that you can read about here) and causes the cream to thicken, and the sugar works to give the posset a smooth texture.
This is one of those recipes where you can not make substitutions, except for changing the type of citrus. This is because you need the fat from the heavy cream to react with the acid in the citrus. So you can not use milk or lower-fat cream; it must be heavy cream; otherwise, you’ll be drinking your posset. The portions are meant to be small, usually just half a cup, so you don’t need to worry too much about the calories. Just dive right into the silky decadence and enjoy!
To Make this Dessert:
This dessert comes together very quickly. First, combine the heavy cream and granulated sugar in a small saucepan. Heat over medium-high heat, stirring constantly. Bring to a boil, and boil for 3 minutes, continuing to stir. If the boiling cream is bubbling too much, turn the heat down to a medium, but maintain a boil. To prevent it from boiling over, lift the saucepan off the burner for a few seconds to allow the posset to settle down, then return to the burner and continue stirring. After 3 minutes, remove from heat and whisk in the grapefruit juice. Pour the mixture into the serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set. That’s it; you’re done!
To add another layer of elegance to the dessert, I like to combine two teaspoons of grapefruit zest and one teaspoon of granulated sugar. Stir to combine, then sprinkle on top of the dessert. It’s best to do this right before you serve the dessert; otherwise, the sugar begins to melt. Trust me; you won’t regret this part one bit!
A dollop of cool whip or homemade whipped cream, and you’re set to go!
Check out my other posset varieties:
- 2 ¼ cups heavy cream
- ¾ cup sugar
- 9 tablespoons fresh-squeezed grapefruit juice
- 2 teaspoons grapefruit zest
- 1 teaspoons sugar
- cool whip or homemade whipped cream, optional
- Using a small saucepan, add the heavy cream and sugar over medium-high heat, stirring constantly. Bring to a gentle boil, and boil for 3 minutes, stirring constantly. If the boiling cream is bubbling too much, turn the heat down to a medium, but maintain a gentle boil. To prevent it from boiling over, lift the saucepan off the burner for a few seconds, return it to the burner and continue stirring.
- Remove from heat and whisk in the grapefruit juice. Pour the mixture into the serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set.
- When ready to serve, zest one grapefruit (2 teaspoons). Mix with the sugar. Sprinkle over the posset and garnish with whipped cream (optional).