Possets

Possets are a favourite old-school indulgence of mine. If I have any heavy/whipping cream lying around from another recipe, I always promise myself a posset on the other side. Oh, and they’re super-easy to make. The recipe takes about fifteen minutes to put together. The rest of the time, you just have to wait for the dessert to firm up in the fridge. It’s magical, actually, the way such a simple mix of sugar [or sweetener], juice, and cream turns into such a heavenly citrus mousse – and without a vigorous whisking!

The pink lemonade posset here makes a lovely Valentine’s Day treat. And the key lime posset effectively turns winter into spring. Each recipe makes 4 martini glasses or ramekins. Oh, and you can just as easily swap out the sugar for a substitute such as splenda to make it low-carb/keto friendly.

Print Recipe

Pink Lemonade or Key Lime Possets

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Dessert

Servings: 4 possets

Author: Roseanne Carrara, Smelling Salts Journal

Ingredients

Key Lime Possets

• 3/4 cups sugar [make it low-carb or keto by swapping out the sugar for a cup for cup equivalent like Splenda]
• 1/2 cup fresh key lime juice
• 1 tbs key lime zest [plus more for garnish]
• 2 1/4 cups whipping cream
• 1 tsp vanilla
• additional zest or chopped nuts for garnish

Pink Lemonade Possets

• 3/4 cups sugar [make it low-carb or keto by swapping out the sugar for a cup for cup equivalent like Splenda]
• 1/2 cup fresh lemon juice
• 2 1/4 cups whipping cream
• 1 tsp vanilla
• several drops of red liquid food colouring or a few tiny dabs of pink or red gel food colouring
• garnish as desired perhaps with a little chocolate heart* or a sugar candy heart*

Instructions

• Put the juice, zest [if using] and sugar in a small pot.
• For the pink lemonad posset, add a drop or two of food colouring to the mixture.
• Over medium heat, bring to a boil and stir until all sugar has dissolved.
• Set heat to lowest setting and stir constantly at a low boil for 2-3 minutes.
• Remove from heat, but keep in warm pot.
• In a separate small pot or pan, over medium low heat, bring the cream and vanilla to a boil.
• For the pink posset, add several drops of liquid food colouring or a few dabs of gel colouring to the cream.
• Set heat to lowest setting and stir constantly at a low boil for 2-3 minutes.
• Slowly pour the cream mixture into the warm citrus syrup and stir or whisk until combined.
• Pour the mixture into a heat-resistant container or measuring cup with a pour spout.
• Divide the warm mixture into 4 ramekins, jelly jars, or festive glasses that have been placed on a tray.
• Allow the possets to begin to set by leaving them on the counter for 30 minutes.
• Then, refrigerate the possets, uncovered, for at least 3-4 hours, or until set.
• Keep refrigerated until just before serving. [Desserts may be covered and refrigerated for several days.]
• Add additional zest or nuts or candies* or the garnish of your choice.
• Serve with a gorgeous little spoon, or any spoon, for that matter.
• Enjoy!

Notes

*I made chocolate hearts for the Pink Lemonade Possets by melting chocolate chips at half power in the microwave and piping them into hearts on pieces of parchment paper. I set these in the freezer to cool quickly and topped my finished possets with them before serving.

I published this recipe, originally, on The Lunchbox Season.