Citrus and saffron posset

A posset is a simple, creamy dessert that sets with the magic combination of citrus juice and cream rather than gelatine or agar agar. As the warm cream meets the acidic citrus juice, it gently thickens and sets into something silky and spoonable without the fuss of blooming gelatine.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 600 ml thickened cream
• A good pinch saffron, soaking in 2 tbsp milk
• 70 g caster sugar
• 15 strips mixed lemon, lime and orange peel (peeled with a peeler)
• 1 tsp orange blossom water
• 30 g icing sugar mixture
• 1/3 cup (80 ml) mixed lemon and lime juice
• ½ tsp vanilla bean paste
• Orange, lemon and lime segments, pith removed, to serve

Standing time: 10 minutes. Chilling time: 4 hours

Instructions

1. Combine the cream, saffron and milk, caster sugar and citrus peels in a small saucepan and whisk to combine. Heat over medium-low and slowly bring to a simmer, reducing the heat to low if needed, to ensure the mixture doesn’t boil over.
2. Simmer on low heat (at around 82˚C) for around 10-15 minutes, or until the liquid reduces to 550 ml (pour into a heatproof measuring jug after around 10 minutes to check). Remove the citrus peels (chopsticks are handy here!), then whisk in the orange blossom water, icing sugar mixture, citrus juices and vanilla bean paste. Allow the mixture to stand for 10 minutes, then evenly divide between 4 serving cups.
3. Chill the posset for at least 4 hours, or until set. Serve with citrus segments.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.