How to Make Citrus and Honey Possets
More

How to Make Citrus and Honey Possets

Metro Health News
Views: 23

How to Make Citrus and Honey Possets


One of my favorite ways to celebrate winter’s citrus season (aside from this fermented lemonade) is to make Citrus and Honey Posset.

Posset is an old-fashioned dessert – a cross between custard and whipped cream. Smooth and silky, you eat it with a spoon for dessert. In this version, you’ll skip the sugar in favor of honey and use two kinds of citrus fruit for a beautiful, bright tartness.

Three citrus-honey possets on a metal tray, garnished with satsuma orange segments.

Why You’ll Love It

You only need a few ingredients: citrus, cream, and honey.

It’s easy to make. Start by cooking cream and honey with citrus zest, turn off the heat, stir in the juice, and then let it set overnight. That’s it.

Cream, especially grass-fed cream, is packed with micronutrients – especially vitamins A and K. Citrus is loaded with vitamin C and powerful antioxidants – like hesperidin and quercetin which help calm inflammation.

Ingredients + Substitutions

Citrus gives the possets their bright, tart flavor. But it performs another function, too. It helps them set properly. I use Satsuma oranges and Meyer lemons in this recipe, but you can also make posset with grapefruit, limes, clementines, and oranges.

Heavy cream provides a delicate, smooth texture. Look for grass-fed cream for the best flavor and highest nutrient density. Avoid creams with additives such as carrageenan.

Honey adds sweetness. Orange blossom honey is particularly delicious in this recipe if you have access to specialty honey. You can also swap sugar for honey.

Tips for Making Posset

Heat the cream until tiny bubbles appear (about 180 F or 82 C). Heating the cream helps the posset to set.

Avoid the white pith when grating the citrus peel. The pith will make your possets taste bitter, while the brightly colored zest enhances the citrus flavor.

Refrigerate the possets overnight. While they can set in as little as 3 hours, allowing them to set for at least 8 hours ensures they’ll have the right texture.

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.

Prep Time10 minutes

Cook Time15 minutes

Refrigeration8 hours

Total Time8 hours 25 minutes

Print
Save Recipe

Click to Remove Ads

Ingredients

  • 1 Meyer lemon
  • 2 Satsuma oranges (or substitute tangerines or clementines)
  • 2 cups heavy cream
  • ⅓ cup honey

Equipment

  • microplane

  • Small saucepan

  • Whisk

  • ramekins

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.

More Citrus Goodness

Love winter’s citrus? Here are some of our favorite citrus recipes.