Mojito Posset
July 5, 2020
Posset is magic. Actually, posset is science, but it seems like magic because it’s so simple and easy to make. The citrus and cream react in a very science-y way and the result is creamy and delicious. I’ll let Cook’s Illustrated explain the science part.
Three ingredients (or four if you’re fancy and add mint) + some heat and stirring + chilling and time. That’s all you need! The hardest part is waiting for the posset to set. I added the mint flavor by infusing the heavy cream over heat and then straining out the mint leaves. Feel free to use your favorite herb (or omit altogether) and use whatever citrus you have on hand for an easy and tasty dessert. Truly a crowd pleaser!
recipe
Adapted from Food52 Lemon Posset Recipe
Quantity: 4
Total Time: ~45 min prep, plus overnight to chill
Ingredients:
454 g (2 cups) heavy cream
1 cup packed mint leaves
132 g (2/3 cup) granulated sugar
5 tablespoons lime juice (approximately 2 limes)
Process:
In a small saucepan, heat cream, sugar and mint to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch carefully so that the cream doesn’t boil over.
Remove pan from heat. Strain the liquid into a bowl to remove the mint leaves (or into a measuring cup for easy portioning) and stir in lime juice.
Let cool, about 15 minutes. It will start to thicken at this stage - like a thin pudding consistency.
Pour even amounts into four ramekins or six mini mason jars.
Refrigerate overnight to set.
That’s it! Really!
TIPS:
If you want your posset to travel, pour the mixture into small mason jars and then cover with the jar lid for easy transport.
Use any citrus that you have available: lemon, lime, orange, etc.
It’s important to let the cream boil (not just simmer). This helps break down the fat in the cream.
Special equipment: Ramekins, small mason jars, or small cups.