Rich, creamy, smooth, and decadent all describe this amazing dessert! Not only does it taste amazing, but it also comes together in about 15 minutes with only four simple ingredients.
We had a great lilikoi season this year! So be prepared to see more lilikoi recipes makings their way onto the blog soon. Why do I love lilikoi? With its strong floral fragrance and distinct flavor, ranging from tart to sweet, it’s hard not to love this unique fruit. It’s also incredibly versatile; it can be used in teas, lemonade, cocktails, jams, butter, sorbets, ice cream, pies, cakes…really, the list of possibilities are endless!
I freeze most of the juice we get from the lilikoi, so we enjoy its amazing flavor year-round – it really feels like we are spoiled sometimes! If you want to read more on lilikoi, you can find information here.
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 goes on that you can read about here) and causes the cream to thicken, and the sugar works to give the posset an amazingly 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 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!
For this Recipe:
This dessert comes together very quickly, in about 15 minutes, to be exact! You simply combine the heavy cream and granulated sugar in a small saucepan. Heat over medium-high heat, stirring constantly. Bring to a gentle 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 gentle 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 the burner and continue stirring. After the 3 minutes, remove from heat and whisk in the lilikoi 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!
The serving size for this dessert is just 1/2 cup. It is a rich dessert, yet delicate. You certainly could make the serving sizes bigger, but you obviously would get fewer servings. For 1/2 cup servings, ramekins or custard cups work perfectly for this recipe.
Check Out my Other Posset Recipes:
- 2 cups heavy cream
- 8 tablespoons sugar
- ½ cup lilikoi juice, unsweetened
- 2 tablespoons lemon juice
- lilikoi pulp with seeds
- fresh fruit
- cool whip or homemade whipped cream, optional
- Using a small saucepan, put 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 medium, but maintain a gentle boil. To prevent it from boiling over, lift the saucepan off the burner for a few seconds, then return to the burner and continue stirring.
- Remove from heat and whisk in the lilikoi juice and the lemon juice. Pour the mixture into serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set.
- To serve, garnish with cool whip or whipped cream, fresh berries, or lilikoi pulp with seeds.