Citrus-Honey Posset Recipe
Bright with citrus, this honey-sweetened posset is like a cross between whipped cream and custard. It is light, delicate and deliciously creamy.
Servings: 6 servings
Equipment
- microplane
- Whisk
- ramekins
Ingredients
- 1 Meyer lemon
- 2 Satsuma oranges (or substitute tangerines or clementines)
- 2 cups heavy cream
- ⅓ cup honey
Instructions
Preparing the citrus.
- Finely grate the zest of the lemon and satsumas, avoiding the bitter white pith. Transfer the grated zest to a small saucepan, then juice the citrus fruits into a separate container.
Warming the cream.
- Pour the cream and honey into the saucepan over the zest, then bring it all up a light simmer - about 180 F. Carefully watch the pan to ensure the honey dissolves fully and the pan doesn't overflow.
- Turn off the heat and allow the cream to cool in the pan for about 5 minutes.
Finishing the possets.
- Stir the reserved citrus juice into the cream, then strain the liquid through a fine-mesh sieve. Pour the strained cream into individual ramekins or other small dishes and transfer them to the fridge. Each should hold about 3 ounces of posset.
- Allow the possets to set in the fridge for at least 8 and up to 12 hours. Serve cold. Store any leftovers in the fridge for up to 2 days.
