Since it’s February, I’ve been doing Thingadailies again (although I keep forgetting to blog about it, oops) with the usual goal of using up as much of our crazy amount of citrus fruit as possible.
Because of this, this year I discovered one of my new favorite things: posset. Posset is basically custard, except instead of using a thickening agent like eggs or cornstarch, you heat up heavy cream and sugar, and then add fruit juice at the end, which then thickens due to the reaction between the acid and the cream.
A week or so ago I made lemon posset.

It didn’t set completely, but we didn’t care – it was so delicious I could have happily inhaled the entire recipe in one sitting.
Yesterday I made mandarin orange posset.

This time I had a better idea of what to do, so it actually set up.
This one is also pretty tasty. Both recipes are definitely things I’ll be making again!










