Andrea Buckett’s Citrus Posset

From Andrea’s NEW The Essential Cottage Cookbook: There is nothing simpler or more impressive than a posset. With a mere four ingredients, a short time at the stove, and a little patience—letting it set in the fridge overnight—the ingredients miraculously transform themselves into a rich, luscious dessert. Creamy and luxurious, this posset is bursting with bright notes of citrus, the perfect combination.

Yield: Serves 5

Ingredients

For the topping:

2 tablespoons sugar

1 teaspoon grated lemon zest
1 teaspoon grated lime zest

For the posset:

2 cups whipping cream
⅔ cup sugar
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
Fresh berries, for garnish (optional)

Directions

1. For the topping: Add sugar, lemon zest, and lime zest to a small bowl. Rub the citrus zest and sugar together with your fingers to release the essential oils. Cover with plastic wrap and set aside in a cool, dry place.

2. For the posset: In a small pot over medium heat, combine the cream and sugar. Bring to a simmer, stirring often so it doesn’t boil over. Once simmering, continue to cook for 3 minutes, stirring occasionally.

3. Remove from heat and stir in the lemon and lime juice. Let cool slightly.

4. Pour into five ramekins, tea cups, or small bowls. Cover with plastic wrap and chill in the fridge for 12 hours so the posset can set.

5. To serve:  Top each with a pinch or two of the topping and with berries, if desired. Leftovers will keep, covered, in the fridge for up to 2 days.

TIP: If you don’t have a Microplane on hand to zest the citrus fruit, use the small grating side of a box grater.