Silky, Tangy Calamansi Posset

Quick 3-ingredient custardy curd-like dessert that doesn't require eggs.

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Storytime

Calamansi is a citrus fruit that is popular in Southeast Asia, particularly in the Philippines. It can grow to be about the size of a golf ball, and has a thin, green skin that is easy to peel. The inside of the fruit is tart and juicy, with a flavor that is a combination of lemon, lime, and mandarin orange. Calamansi is used in a variety of ways, including as a marinade for meats, a flavoring for sauces and soups, or as a refreshing drink when mixed with water and sugar. It is a versatile and delicious fruit that is worth trying if you have the opportunity.

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 juice to thicken the mixture. The resulting dessert is a silky, smooth, and tangy treat that is perfect for any occasion.

Posset is incredibly easy to make, yet its rich, indulgent flavor makes it perfect for special occasions or to impress dinner guests. It can be served warm or chilled, and is often paired with fresh fruit, shortbread cookies, or a drizzle of honey for a touch of sweetness.

One of the best things about posset is its versatility. It can be easily customized by adding different flavors such as vanilla, cinnamon, or even a hint of lavender for a more unique taste. 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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