Orange Posset

Orange Posset

Brian CampbellCamfam Cookery
Since our daughter is food-sensitive to eggs, I was trying to find an alternative to Crème Brûlée. America's Test Kitchen had the perfect recipe! Thank you to ATK!
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Cook Time 35 minutes
Chilling Time 3 hours
Total Time 3 hours 35 minutes
Course Dessert
Cuisine English
Servings 6
Calories 373 kcal

Ingredients
  

Citric Acid Solution

  • 20 grams citric acid
  • 30 grams water

Posset

  • 1 tablespoon grated orange zest plus 6 tablespoons juice
  • 2 cups heavy cream
  • cup 4⅔ ounces; 132 grams sugar

Instructions
 

Before you Begin

  • This dessert requires individual serving cups. Citric acid is also sold as “sour salt”; look for it in the spice aisle or near the canning supplies. (Do not confuse it with “crystallized lemon” products, which contain other ingredients.) Reducing the cream mixture to exactly 2 cups creates the desired consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount.

FOR THE CITRIC ACID SOLUTION

  • Combine citric acid and water in medium bowl and stir until acid is completely dissolved. Transfer solution to airtight container until ready to use.

FOR THE POSSET

  • Combine ½ teaspoon citric acid solution and orange juice in small bowl; set aside. Combine cream, sugar, and orange zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.
  • Remove saucepan from heat and stir in orange juice mixture. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. Refrigerate, uncovered, until set, at least 3 hours or up to 2 days (if chilling for more than 3 hours, cover each ramekin).
  • When ready to serve, uncover possets, if needed, and let sit at room temperature for 10 minutes. Garnish possets with chocolate shavings and serve.

Notes

 
You can see their recipe here: https://www.americastestkitchen.com/recipes/15820-orange-posset-with-shaved-bittersweet-chocolate
This silky British dessert is easy to make and calls for only cream, lemon juice, and sugar. For an optimally dense, firm set, reduce the cream-sugar mixture to exactly 2 cups to evaporate some of the water before adding the juice. A properly set posset also depends on the specific pH of around 2.6, which is why we need to use citric acid to increase the acidity.

Nutrition

Serving: 1gCalories: 373kcalCarbohydrates: 26gProtein: 2gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 22mgPotassium: 110mgFiber: 0.03gSugar: 26gVitamin A: 1200IUVitamin C: 9mgVitamin D: 1µgVitamin E: 1mgCalcium: 55mgIron: 0.1mgZinc: 0.2mg
Keyword Gluten Free

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