November 3, 2018
Hundreds of years ago, posset was a milk drink that was thickened with wine or ale and used as a remedy for minor illness…but somewhere along the way posset turned into a lemony no-bake, eggless custard that is simply delicious and simple to make. It is perfect for anyone who loves eating custard but is fearful of making it.
Classically made with only lemon juice, we decided to take advantage of all the winter citrus currently at our market and used a combination of tangerine, naval orange, clementine and blood orange juices with just a touch of lemon juice to cut the sweetness. For even more flavor, we also included the zest from the citrus and tossed in a vanilla bean because every dessert needs vanilla!
Mixed Citrus Posset with Blackberries and Citrus Dust*
2 cups heavy cream
4 2-inch strips of mixed citrus zest (we used tangerine, naval orange, Clementines and blood orange) (you can as many or as few as you like)
½ vanilla bean, split (or you can use 1 teaspoon pure vanilla extract and add it at the very end
2 cups fresh blackberries
½ cup plus 3 tablespoons granulated sugar
¼ cup freshly squeezed mix citrus juice (we used 1 tablespoon each tangerine, naval, Clementine and blood orange)
2 tablespoons freshly squeezed lemon juice
Whipped cream, optional
Citrus Dust, optional
1.Put the cream, the zests and vanilla bean in a medium saucepan and bring to a simmer over high heat. Remove from the heat, cover and let steep for 15 minutes.
2.While the cream is infusing, combine the blackberries and 3 tablespoons of sugar in a small bowl and coarsely mash. Let the berries macerate while you finish the custard.
3.Return the mixture to medium heat and bring to a simmer, add the remaining ½ cup of sugar and cook, whisking occasionally, until the sugar has melted and the cream has reduced slightly and thickened about 5 minutes.
4.Remove the cream from the heat, immediately whisk in the citrus and the lemon juice and whisk until the mixture becomes slightly thickened. Let the mixture sit, uncovered, in the pot for 15 minutes then strain the mixture into a 2 cup measuring cup with a spout (for easy pouring)
5.Divide the blackberry puree among 4 ramekins or dessert glasses then top with the posset mixture. Refrigerate, uncovered for 1 hour then wrap in plastic wrap and refrigerate until set, about 3 hours more. Top with more berries or whipped cream and a sprinkling of citrus dust*, if desired.
Thinly slice citrus crosswise, place on a silpat lined baking sheet and let dry out in a 200 degrees oven for 2 hours, turning the slices once. Turn the oven off and let them sit in the oven, without opening the door for 8 hours longer until completely dry. Grind in a coffee grinder with a touch of granulated sugar until ground to a fine dust.