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My favorite kind of Indian desserts are custards and creams. I can remember savoring silky smooth shrikhand and rich warm kheer! I recently came across possets on Cooks Illustrated and became intrigued. It’s a citrus-flavored (usually lemon) dessert that’s has a texture similar to pudding or pot de cremes but without eggs! It’s made with only three ingredients – cream, sugar and lemons. Most eggless custards are made with cornstarch which can lead to a gummy texture that I’m not a big fan of. Possets, on the other hand, are light, creamy and rich!
With spring here, I thought it would be the perfect time to share this recipe with you guys! Plus it’s almost holi, the festival of colors that signifies the victory of good over evil and the arrival of spring. During holi, desserts like rabdi (thickened sweet cream), thandai, and ghooghra (nut-filled hand pies) are typically served during this holiday. I decided to make the posset with Indian flavors to create a fusion dessert that would be easy to make for a holi party!
Possets are made possible by the reaction between the cream and acid from the lemon juice. The cream is first boiled so that a good amount of water content is evaporated so that the majority of the cream is fat. Then you add the acid which will cause the protein in the cream to solidify, however, since the fat content is so high, it gets in the way of the protein so it can’t create curds and instead turns into velvety creamy texture! Resting and straining the custard before pouring it into the ramekins ensures that you won’t develop a skin on your posset when you refrigerate it.
This recipe is so simple to make and requires just a few ingredients to get an elegant and creamy dessert. If you do decide to make this for a make-ahead party, just pour the custard into small shot glasses and refrigerate overnight. Decorate with whipped cream and garnishes the next day before serving! Don’t forget to tag me @milkandcardmom in your photos!
Lemon Cardamom & Rose Posset
- Total Time: 15 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Creamy eggless pudding made with lemon, cardamom, and rose water. An easy make ahead dessert!
Ingredients
- 2 cups heavy whipping cream
- 2/3 cup granulated sugar
- 1 tbsp lemon zest
- 5 cardamom pods, slightly crushed
- 6 tbsp lemon juice
- 1/4 tsp rose water
- pinch of salt
TOPPINGS
- 1/4 cup heavy whipping cream
- 1 tsp powdered sugar
- 1/4 tsp vanilla extract
- 1 tbsp chopped pistachios
- 2 tbsp Parle G or graham cracker crumbs, coarse
- 1/2 tbsp dried rose petals (optional)
Instructions
- In a saucepan over medium heat, whisk together heavy cream, sugar, lemon zest and cardamom. Bring to a boil and then simmer for 10 minutes. Remove from heat and stir in lemon juice, rose water and salt. Set aside for 20 minutes.
- Strain the mixture into a bowl and then spoon or pipe the mixture into 6 ramekins or cups. Refrigerate the possets until set, about 4 hours. If you’re making these a day ahead, they can be left overnight.
- When you’re ready to serve, make the whipped cream. Whisk the heavy cream, powdered sugar and vanilla in a small bowl until soft peaks. Spoon or pipe the whipped cream onto each posset and top with chopped pistachios, cookie crumbs and dried rose petals. Refrigerate until ready to serve. Leave the possets out for 10 minutes at room temperature before serving. Enjoy!
Notes
Recipe adapted from Cooks Illustrated
- Prep Time: 15 mins
- Category: Dessert
- Cuisine: English, Indian
