This new version of a classic British dish has everything you want in a dessert. Light to eat and easy to make this citrus-packed lemon yuzu posset recipe comes with a crunchy white chocolate crumble adding that special texture.
If you are looking for a light dessert to finish a meal, this is the perfect recipe. The lemon yuzu posset is silky smooth with a zesty finish, topped with an oat and white chocolate crumble.
This posset recipe consists of only 5 ingredients! Yes, you read it right! It is quick and easy to make as it doesn’t require any setting agents like eggs, gelatine or corn starch hence making it a good vegetarian dessert. Now isn’t that something exciting to try😉 We will explain how exactly the posset sets without any of these ingredients!
Best prepared a day ahead, in just 20 minutes (15 minutes for the crumble) it’s perfect for those who don’t have much time on their hands. In fact, this dessert tastes much better when eaten the next day as the citrusy flavours develop overnight.
WHAT IS A POSSET DESSERT?
Posset is a British dessert, originally a warm drink made with curdled milk, alcohol and flavoured with spices, it was a winter drink in the Middle ages. Primarily used as a remedy for colds, minor ailments and as a sleep aid, later it became a thickened cream dessert, which we know today as a Posset.
The classic posset is made with only cream, sugar and lemon juice but in our recipe we have flavoured it with yuzu juice and vanilla essence as well.
Some describe posset as a set custard or an Italian panna cotta but compared to the other two desserts, the posset is definitely much easier to make.
HOW DOES A POSSET SET?
A posset sets through the acidity in the lemon and yuzu juice, the transformation is just magical! If you have made yoghurt or cheese at home before, then you must be familiar with the process of curdling dairy. Now, here the cream works differently to milk due to it’s high fat content, that is why no curdling takes place.
The effect is different, in fact the right word to use is “opposite”! Unlike curdled milk, this develops into a smooth, creamy texture which sets ones cooled for at least 3 hours. If you a curious about the scientific aspect of this process then you can read this informative article on Cooks Illustrated – Introducing Lemon Posset.
WHAT IS YUZU?
Yuzu is a citrus fruit which somewhat resembles a smaller grapefruit with yellow skin. Mostly utilized for it’s juice and zest, it is added to cream desserts or used to make jams and marmalades.
If I had to describe the taste, I would say, it is a cross between a lemon, mandarin and grapefruit. Though closer to lemon because of it’s tartness. Yuzu is extremely sour that’s why only the rind and the juice are used for infusing drinks, or flavouring food and desserts.
Most of the Yuzu comes from Asia however some other parts in the world now cultivate small amounts, like Australia. I thought it would be easy to source fresh Yuzu but unfortunately couldn’t, so my next best bet was Yuzu juice which is easily available in any Asian store or can also be bought from an online speciality store.
HOW DO YOU MAKE THIS LEMON YUZU POSSET RECIPE?
This simple dessert is delicious on it’s own but you can make your own version by adding other flavouring, like one of my my Chefs did at the Park Hyatt Sydney. This is when I first came across the lemon yuzu posset recipe. In addition to lemon and yuzu, he added fennel seeds to give it more flavour. It was love at first taste for me! Simple but so elegant, it was no surprise when it became one of the most popular items on our menu.
So, now let me show you how to make this posset recipe:
To make the posset, combine the cream together with sugar and vanilla essence.
Heat it all up in a thick bottom pot and slowly bring it to a boil.
Once it has reached the boiling point, only then add the lemon and yuzu juice.
Stir well and bring back to a boil. Remove from the heat immediately.
Let it sit for at least 5 minutes and then strain through a sieve into a jug.
Allow it to cool for about 10 minutes before pouring it into glasses, bowls or cups that you will be serving it in.
Lastly, refrigerate the posset for at least 3 hours before serving it or even better if it’s refrigerated overnight.
AS A NOTE: The recipe gave me about 720ml (3 cups) of posset mixture and we filled up the glasses with 160ml (2/3 cups) posset liquid. Depending on which glasses or ramekins you are using you will need to calculate the amount you need.
Here are some tips to make the perfect posset
- Ensure the cream reaches boiling point and it is actually boiling before you add the lemon and yuzu juice.
- Once you have added the lemon and yuzu juice, bring the mixture back to a boil again, don’t be afraid, it won’t split.
- It is best to strain the mixture before filling up the glasses, as you want to avoid the Milk skin.
- For a more intense lemon flavour, you can add lemon zest to the cream.
HOW LONG DOES THE POSSET KEEP IN THE FRIDGE
Posset can be refrigerated for up to 5 days since there are no bacteria forming agents like eggs in it. If you have a lot leftover, you can also freeze for up to a month.
MAKING THE CRUMBLE
To make this perfectly crunchy crumble you need the following ingredients:
Butter, brown sugar, flour and oats.
The steps are as follows:
With a hand blender, beat the butter and brown sugar until well combined.
Add the flour and oats and keep mixing for 1-2 minutes.
Using your hands rub the dough together until clumps form.
Spread the mixture on a baking sheet or baking paper.
Bake in a pre-heated oven at 180°C (350°F) for 15-20 minutes or until golden brown.
Remove from the oven and leave to cool completely.
AS A TIP: You can freeze the unbaked crumble mixture. It especially comes handy when you need a last minute crunchy topping for your dessert
HOW TO SERVE THE LEMON YUZU POSSET WITH CRUMBLE
We used verrine glasses for the posset and filled them up half way. I have served this dessert many times after a meal, the portion size was just right.
Next, we topped the posset with the oat crumble and garnished it with white chocolate shavings.
Smooth and creamy, this Lemon Yuzu Posset with White Chocolate Crumble, is to die for! A decadently layered dessert, perfect for your next lunch or dinner party! All you need to do now is to get your hands on some Yuzu juice from your local Asian grocer😉
AS A NOTE: In case you are planning to make this recipe for an afternoon tea or as a dessert canape, you should aim for a shot glass filled with 45ml (1.5 oz) posset mixture.
5 more recipes around citrus fruits for you to try:
If you like this recipe, leave us a comment and rating below. Save this posset recipe for when you need a midweek sweet fix or an easy dinner party dessert! Elegant and super delicious, this dessert is a must try! We honestly can’t wait for you to make this recipe!
Until then…. Stay Safe, take care and Happy cooking!
Lemon Yuzu Posset with White Chocolate Crumble
for the lemon yuzu posset
- 600 ml pouring cream cream with 20 to 35% fat
- 160 g castar sugar
- 40 ml lemon juice
- 30 ml yuzu juice
- 1 tsp vanilla essence
for the crumble
- 70 g butter
- 60 g brown sugar
- 85 g plain flour
- 30 g oats
- 35 g white chocolate
for the lemon yuzu posset
- In a heavy bottom medium size pot combine the cream, vanilla essence and sugar. Bring to a boil on medium heat stirring occasionally.
- Add the lemon and yuzu juice and stir well. Bring back to a boil and remove from the heat.
- Let the mixture sit for at least 5 minutes and then strain through a fine sieve into a jug.
- Allow the mixture to cool a bit in the jug for 10 minutes before pouring into the glasses. Pour 160ml (⅔ cups) per glass
- Refrigerate for at least 3 hours or best to leave it overnight.
for the crumble
- With a hand blender beat the butter and brown sugar until well combined. add the flour and oats and keep mixing for 1-2 minutes.
- Using your hands rub the dough together until clumps form.
- Spread the mixture on a baking sheet or baking paper. Bake in a pre-heated oven at 180°C (350°F) for 15-20 minutes or until golden brown.
- Remove from the oven and let it cool down completely.
- For garnishing the posset, add the crumble on the top and garnish with white chocolate shavings.