Just three ingredients and you have the most smooth, creamy, dreamy, decadent dessert ever!
My discovery of posset began with a conversation I had with a bakery owner. We somehow got on the topic of lilikoi, (passion fruit), and I was telling him some of the ways I use the abundance of lilikoi we get every year. He was very familiar with the fruit. He mentioned that I had to try making a lilikoi posset. Not knowing what a posset was, I asked. He smiled and said, “google, it. You won’t regret it!” Boy was he right!! I have become obsessed with this creamy, decadent dessert! I have made a commitment to making as many varieties of this dessert as I can…so stay tuned!
What is a posset? It is dessert that originated in England as a creamy beverage curdled with wine, ale or liquor and flavored with spices. But today’s posset, which has been taken up by English celebrity chefs and cookbook writers and is starting to appear on American restaurant menus, 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 goes on 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 up the citrus. You need the fat from the heavy cream to react with the acid in the citrus. So you can not use milk or a 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 to much about the calories. Just dive right in to the the silky decadence and enjoy!
To make this dessert:
This dessert comes together very quickly. You simple 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 heat down to a medium, but maintain a boil. To prevent it from boiling over, lift the saucepan off of the burner for a few seconds to allow the posset to settle down, then return to burner and continue stirring. After the 3 minutes, remove from heat and whisk in the grapefruit juice. Pour the mixture into 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, when you are ready to serve, I like to combine two teaspoons of grapefruit zest and 2 teaspoons of granulated sugar. Stir to combine, then sprinkle on top of the dessert. Trust me you won’t regret this part one bit!
A dollop of cool whip or homemade whip cream and you’re set to go!
Check out my other posset varieties:
- 2 ¼ cups heavy cream
- ¾ cup sugar
- 6 tablespoons fresh squeezed grapefruit juice
- 2 teaspoons grapefruit zest
- 2 teaspoons sugar
- cool whip or homemade whip 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 heat down to a medium, but maintain a gentle boil. To prevent it from boiling over, lift saucepan off burner for a few minutes, then return to burner and continue stirring.
- Remove from heat and whisk in the grapefruit juice. Pour the mixture into 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).