{"id":36454,"date":"2025-01-25T12:51:04","date_gmt":"2025-01-25T20:51:04","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=36454"},"modified":"2025-01-25T13:04:46","modified_gmt":"2025-01-25T21:04:46","slug":"citrus-honey-posset","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/citrus-honey-posset\/","title":{"rendered":"Citrus Honey Posset"},"content":{"rendered":"\n

One of my favorite ways to celebrate winter's citrus season (aside from this fermented lemonade<\/a>) is to make Citrus and Honey Posset<\/strong>.<\/p>\n\n\n\n

Posset is an old-fashioned dessert - a cross between custard and whipped cream. Smooth and silky, you eat it with a spoon for dessert. In this version, you'll skip the sugar in favor of honey and use two kinds of citrus fruit for a beautiful, bright tartness.<\/p>\n\n\n\n

\"Three<\/figure>\n\n\n\n
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Why You'll Love It<\/h2>\n\n\n\n

You only need a few ingredients<\/strong>: citrus, cream, and honey.<\/p>\n\n\n\n

It's easy to make<\/strong>. Start by cooking cream and honey with citrus zest, turn off the heat, stir in the juice, and then let it set overnight. That's it.<\/p>\n\n\n\n

Cream, especially grass-fed cream, is packed with micronutrients<\/strong> - especially vitamins A and K. Citrus is loaded with vitamin C and powerful antioxidants - like hesperidin and quercetin which help calm inflammation.<\/p>\n<\/div><\/div>\n\n\n\n

Ingredients + Substitutions<\/h2>\n\n\n\n

Citrus<\/strong> gives the possets their bright, tart flavor. But it performs another function, too. It helps them set properly. I use Satsuma oranges and Meyer lemons in this recipe, but you can also make posset with grapefruit, limes, clementines, and oranges. <\/p>\n\n\n\n

Heavy cream<\/strong> provides a delicate, smooth texture. Look for grass-fed cream for the best flavor and highest nutrient density. Avoid creams with additives such as carrageenan. <\/p>\n\n\n\n

Honey<\/strong> adds sweetness. Orange blossom honey is particularly delicious in this recipe if you have access to specialty honey. You can also swap sugar for honey.<\/p>\n\n\n\n

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Tips for Making Posset<\/h2>\n\n\n\n

Heat the cream<\/strong> until tiny bubbles appear (about 180 F or 82 C). Heating the cream helps the posset to set.<\/p>\n\n\n\n

Avoid the white pith<\/strong> when grating the citrus peel. The pith will make your possets taste bitter, while the brightly colored zest enhances the citrus flavor.<\/p>\n\n\n\n

Refrigerate the possets overnight<\/strong>. While they can set in as little as 3 hours, allowing them to set for at least 8 hours ensures they'll have the right texture.<\/p>\n<\/div><\/div>\n\n\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n
6<\/span> servings<\/span><\/span><\/div>\n\n\n<\/div>\n

Citrus-Honey Posset Recipe<\/h2>\n
Bright with citrus, this honey-sweetened posset is like a cross between whipped cream and custard. It is light, delicate and deliciously creamy.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Refrigeration<\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>8 hours<\/span><\/span> hrs<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>