Yuzu Posset

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

Follow me on
An easy 3 ingredient custard that's sweet, tangy and silky smooth with the marvelous fragrance of yuzu.

As much as the British are maligned for their food, they make some of the best desserts. Amongst my favorites are the Summer Berry Pudding, the Eton Mess, and then of course there's the Posset. If you've never heard of a Posset, don't feel too bad, I managed to go almost 40 years without knowing about this divinely delicious dessert that could also qualify as one of the easiest desserts you can possibly make. I'm talking boil-cream-and-sugar-then-stir-in-lemon-juice easy. The combination of the heat and the acidity of the yuzu juice causes the cream to set into a rich, silky-smooth custard that melts as it hits your tongue.

Seriously, that's all there is to this recipe, so you can stop reading now and go make yourself some, or you can hear me out for some ideas on all the other desserts you can make, using this technique. While it's impossible to call a confection made with cream and sugar healthy, it's certainly healthier than an equivalent custard that's set using egg yolks.

Ultra-rich, with the perfect balance of sweet and tart, this yuzu posset is easy to make, coming together in mere minutes.

I used yuzu juice to set this posset because I love the fragrance, but any tart aromatic citrus such as key lime, calamansi or even lemons will work beautifully. I've also been thinking that this might work with tart combinations such as strawberry rhubarb, and blackberry lemon, but I haven't given this a try yet. You could even theoretically do this with a non-dutched cocoa powder and something like raspberries to make a chocolate raspberry pudding.

Because the posset doesn't fully set until it's chilled in the fridge, this opens up some fun and exciting dessert possibilities. Imagine a how much easier you could make a key lime pie using this method, or spreading this Yuzu Posset into the center layer of a cake, or filling a piping bag with it and squirting it into the center of a donut!!! Ohhh the possibilities!

Recommended products

Yuzu PossetAs much as the British are maligned for their food, they make some of the best desserts. Amongst my favorites are the Summer Berry Pudding, the Eton Mess, and then of course there's the Posset. If you've never heard of a Posset, don't feel too bad, I managed to go almost 40 years without knowing abo...

Summary

5150
  • Coursedessert
  • Cuisinebritish
  • Yield4 servings 4 servings
  • Cooking Time5 minutesPT0H5M
  • Total Time5 minutesPT0H5M
  • Passive Time1 hour

Ingredients

Based on your location, units have been adjusted to Metric measuring system. Change this?
1 cup
Heavy cream
60 grams
Granulated sugar (about 1/4 cup)
2 tablespoons
Yuzu juice

Steps

  1. Bring the cream and sugar to a boil.
    Add the cream and sugar to a small saucepan and bring the mixture to a boil. Lower the heat and simmer, stirring constantly until the sugar is fully melted.
  2. Add the yuzu juice to set the posset.
    Turn off the heat and quickly stir in the yuzu juice. When the mixture starts to thicken, pour the custard into 4 ramekins or small glass jars.
  3. Pour the custard into ramekins or jars to set.
    Chill in the refrigerator until set.

All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.