When I started Toothache, I scrambled to fill the pages and relied on my pastry chef experience to create content. I did a section on different custards, and posset was one that I had never made. Looking at other chefs' recipes online and searching through books, I couldn't believe that a custard could set without eggs or gelatin. I figured, if this recipe does work, the texture must be shitty, and the mixture of heavy cream and lemon juice must taste either overly rich or overly sour. To my surprise, the custard was silky, and the taste pleasantly balanced.
Below is a base recipe for posset, but let your imagination run wild with this one. When the main ingredient is as basic as heavy cream, how can you flavor it to make something even more interesting? Maybe cold infuse the cream overnight with lemon verbena, thyme, or chrysanthemum tea. Or do you add a layer of caramelized honey syrup drizzled on top? The possibilities are endless.
226 g heavy cream
70 g sugar
85 g fresh lemon juice
fresh lemon zest
In a small pot, bring heavy cream and sugar to a simmer. Reduce for 10 minutes, and pull off the heat. Add the lemon juice, half a lemon's zest lemon zest, and whisk to combine. Let sit for 10 minutes to cool slightly. Strain through a fine strainer to remove a skin that may have formed, and pour into serving vessels. Finish with a little more fresh zest and let chill overnight to set.
Maria Cavaleri —
Thanks for the recipe, gonna give it a try.