Calamansi Posset

Silky, tangy British classic dessert with an Asian twist and only contains 3 ingredients!

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Storytime

If you haven't heard of calamansi, you probably don't know a Filipino person. If you do know a Filipino person and still don't know what calamansi is, then they must not like you because they didn't share their food with you. I'm kind of kidding, but not really.

Calamansi is a lime from the Philippines and it is used to add acidity to a savory dish like bistek. It's like when you squeeze a lime over a Mexican dish or a lemon with seafood. It's small like a key lime, but full of flavor. I think the flavor is more complex than a typical lime or lemon. It has notes of both of those fruits when you taste it in addition to tangerines. I've tried this recipe with just lemons... it's not as good as the calamansi version because of the fucking flavor complexity.

So what the fuck is posset? Posset is a traditional British dessert that has been enjoyed for centuries. It's a simple yet delicious dessert that consists of just three ingredients: cream, sugar, and citrus juice. To make posset, you simply heat the cream and sugar together until the sugar dissolves, then add the citrus juice to thicken the mixture. The resulting dessert is a silky, smooth, and tangy treat that is perfect for any occasion.

Calamansi posset is a simple yet elegant dessert that has stood the test of time but with an Asian twist. It's perfect for those who love creamy, indulgent desserts and is easy enough for even novice bakers to make. So why not give it a try and impress your guests with this classic British dessert?

Tools

Want to know what equipment I use to make this recipe? Check out the Tools for Posset Makers post.

FAQs

Can this be vegan?

I would definitely find a vegan recipe if you're interested in that. I've not tested this with any dairy alternatives.

Almost everything is in grams, can you convert it to US Standard?

I could, but no. I highly recommend getting a kitchen scale. It's honestly a lot easier to mise en place and scale things. Weighing your ingredients also guarantees the same results every time.

Can I use a sugar substitute?

I don't really bake with alternative sugars, but sure, give it a try. Let me know how it goes!

Does it have to be a citrus?

For the best results, you'd want to use a very acidic fruit juice for this. I'm not sure if something like strawberries are acidic enough to make this thicken properly. If you want to try different flavors but of a similar texture, I'd recommend finding a receipe for either a panna cotta or a pot de crème / crème brûlée. They rely on other ingredients (e.g. gelatin or eggs) to act as the thickening agent.

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