Citron Tea Posset
Unless you’re familiar with British cuisine, you may not have heard of the dessert posset. The best way to describe it is a cream-based lemon pudding. I top it with thinned citron tea syrup (yujacha), which is made from the Asian citrus fruit, yuja (in Japanese it is called yuzu), and has a delightful floral fragrance and bitter-lemon marmalade-like flavor that cuts through the sweetness of the posset really well.
I like to zest the lemon on a Microplane so it’s very fine. If your tool results in larger bits of zest, you may wish to pass the flavored cream mixture through a fine-mesh strainer before pouring it into serving glasses.
Excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 1 3/4 Cup heavy cream
- 1/2 Cup sugar
- Grated zest and juice of 1 lemon
- 2 Tablespoons citron tea syrup (yujacha)
- Crystallized Lemon Zest, for serving (optional)
In a medium saucepan, combine the cream and sugar and gently simmer, stirring often, until the sugar has dissolved, about 3 minutes. Remove from the heat and let cool until warm.
Whisk the lemon zest and juice into the cooled cream mixture. Pour into four to six serving glasses (I like to use martini glasses), small bowls, or ramekins, cover each with plastic wrap, and refrigerate until set, about 3 hours.
Before serving, in a very small bowl, stir together the citron tea syrup and 1 tablespoon water. Spoon the liquid on top of each posset, swirling the glass so the top is evenly coated. Top with crystallized lemon zest, if desired.