Possets are one of the easiest and most delightful sweets you can make. I do not understand why they aren’t more common here in the U.S. Similar in texture to Italy’s panna cotta, the British posset only requires three ingredients – heavy cream, sugar and lemon juice. Naturally gluten-free, it doesn’t require gelatin or eggs to thicken making it a vegetarian- and allergen-friendly “custard.”
I like to use a variety of jars and small bowls when serving this. Once posset mixture is cooked, transfer it into a liquid measuring cup with a spout for easy pouring. Double the recipe for a crowd.
Possets with Rhubarb Compote
serves 4
Ingredients
2 cups heavy cream
1/2 cup granulated sugar
2 tablespoons lemon juice
1 batch Rhubarb Compote
Combine cream and sugar in a medium saucepan. Bring to a simmer over medium heat, quickly reduce to medium-low and cook for 3 minutes, stirring occasionally, taking care that it does not boil over. Immediately remove from heat and stir in lemon juice.
Divide mixture into four small serving cups or ramekins and allow to cool completely at room temperature. Cover with plastic wrap and chill for 8 hours or until very firm. Serve with a spoonful of Rhubarb Compote.