Citrus Posset
These citrus possets are so delicious and come together in only 15 minutes! They set into a silky smooth custard that’s both bright and creamy. You can use whatever citrus you have on hand— lemon, orange, lime, or a mix of all three.
Ingredients you’ll need
- Citrus: You can use any citrus you like! You’ll need the zest, pulp, and juice.
- Sugar: Sweetens the cream and balances the tartness of the citrus.
- Heavy Cream: the base of the posset that sets into a smooth custard when combined with citrus juice.
Recipe Tips
- If your citrus is really firm, roll them on the counter with your palm to soften them and get more juice.
- Make sure to use full-fat heavy cream. Don’t substitute with half-and-half or milk or it won’t set.
- Take the mixture off the heat before adding the citrus juice— this is important to prevent curdling. If the mixture is too hot when the lemon is added, the acid can cause the cream to separate.
- After adding the juice, the mixture should be smooth and slightly thickened. If it still seems too thin, stir in ½ tbsp of juice at a time, until it reaches the consistency of a light custard.
Watch how we made it:
Making Ahead
If you want to prepare these ahead of time, we recommend serving them in small ramekins rather than the citrus peel. When the cream sets in the peel for too long, it can develop a slightly bitter taste. For the best flavor and texture, enjoy your possets the same day.
Citrus Posset
These citrus possets are so delicious and come together in only 15 minutes! They set into a silky smooth custard that’s both bright and creamy. You can use whatever citrus you have on hand— lemon, orange, lime, or a mix of all three.
Ingredients
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 4 tbsp lemon/lime/orange juice
- 1 tbsp lemon/lime/orange zest
Instructions
- This recipe makes one batch of citrus posset, enough to fill:2 large lemons, OR3–4 limes, OR1 large orange
- Cut your lemon, lime, or orange in half crosswise. To remove the pulp, slide the tip of a spoon between the yellow skin and the flesh to loosen and scoop it out. Place the pulp in a fine mesh strainer set over a bowl. Using your hands or pressing with the back of a spoon, extract the juice while catching any seeds.
- In a saucepan over medium-low heat, add the heavy cream and sugar. Stir continuously until the mixture is hot and the sugar has fully dissolved, about 5 minutes. The mixture should look slightly thickened. Do not let it boil.
- Remove from the heat and add the citrus juice and zest. You’ll notice the mixture thickens almost right away. Stir gently to combine. If it still seems too thin, stir in ½ tbsp of juice at a time, until it reaches the consistency of a light custard and coats the back of a spoon.
- Pour the mixture into the halved lemon/lime/orange. Place in the fridge to set for at least 2 hours.
Tried this recipe?Let us know how it was!
