Description
Creamy eggless pudding made with lemon, cardamom, and rose water. An easy make ahead dessert!
Ingredients
Units
Scale
- 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
