A Guide to Local Citrus
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Easy
60 MIN
Posset originated as a milk-based beverage in England. Unlike custards or puddings, there is no egg separating or tempering, and no thickener of any kind. It’s as easy as boiling cream. To flavor, you can use any variety of citrus to suit your palate. This is also a make-ahead dessert that feels quite fancy and perfect for entertaining.
Ingredients
SERVINGS: 4-6
For Posset
- 1 quart heavy cream
- 1-1/3 cups sugar
- Zest and juice of 1 whole orange and 1 whole lemon (about 1/3 cup juice total)
- 1/2 teaspoon salt
For Salty Seed Brittle
- 1/4 cup sugar
- 1 cup roasted seeds and/or nuts such as sunflower seeds and pepitas
- 1/4 teaspoon salt
- Fresh pomegranate seeds, for garnish
Instructions
To make the citrus posset: Combine heavy cream, sugar and zests of orange and lemon in a large pot. Gradually bring to boil over medium heat and whisk as sugar dissolves. Let mixture continue to boil vigorously for 5 minutes, whisking often to prevent burning and boiling over. After 5 minutes, the mixture should be thick enough to coat a spoon without being runny. Remove from heat and whisk in orange and lemon juices and salt. Allow mixture to cool for 10 to 15 minutes, then pour into serving dishes. Chill in refrigerator for at least 4 hours or until completely set.
To make salty seed brittle: In a pan over medium heat, melt sugar until caramel colored, stirring occasionally to prevent burning. This should take about 7 to 10 minutes. Remove from heat. Stir in seeds and salt until thoroughly combined and clumping together. Transfer to a parchment-lined baking sheet to cool completely. Break into pieces and give everything a rough chop.
To serve: Remove possets from refrigerator. Top with salty seed brittle and fresh pomegranate seeds.
Know Your Food
