Yuzu Posset
A silky set cream made from just three ingredients. The acid in the yuzu sets the hot cream, so it needs no gelatin or eggs. It takes 15 minutes of work and looks premium in a small glass.
- Yield: ~55 cups of 70 ml
- Equipment: large pan, hob, jug or dosing funnel
- Allergens: milk · Gluten-free
Ingredients
| Ingredient | Amount |
|---|---|
| Cream (at least 36% fat, 40% is best) | 3000 g |
| Sugar | 700 g |
| Yuzu juice (100%) | 450 g |
Yuzu juice is expensive. A mix of half yuzu, half lemon juice still tastes clearly of yuzu.
Method
- Bring the cream and sugar to the boil in a large pan (it rises, so use a big one). Simmer gently for 3 minutes, stirring.
- Take off the heat and stir in the yuzu juice. It will thicken slightly.
- Rest for 10 minutes, then strain through a fine sieve into a jug.
- Pour into cups or small glasses.
- Chill uncovered until cool, then cover and refrigerate for at least 4 hours.
Storage: 3 days in the fridge.
Toppings
Top just before service:
- Diced mango with passionfruit
- Fresh berries or lingonberries
- A crumble of crushed butter cookies with matcha, for crunch (but this adds gluten)
Variations
- Makrut lime: infuse 10 torn makrut lime leaves in the hot cream for 15 min, strain, and use lime juice instead of yuzu.
- Lemon-ginger: lemon juice plus 30 g grated fresh ginger infused in the cream.