- 1,000 grams heavy cream (about 4 cups)
- 150 grams date sugar (about 3/4 cup)
- 0.2 grams saffron (a generous pinch)
- 7 grams citric acid (sour salt, about 1 1/2 teaspoons)
- 100 grams sugar (about 1/2 cup)
- 1 preserved lemon (julienned)
- pistachio oil (as needed)
- honey (as needed, optional)
- 40 pistachios (toasted)
- 3 dates (pits removed, cut into small pieces)
- thyme leaves (Lemon, as needed)
- salt (Maldon, as needed)
Posset is also crazy easy to make. Grant sent me the base recipe as a text message: You just bring cream, sugar (15% of the cream weight), and any flavorings up to 85 C, stir in the citric acid (0.7% of the cream weight) and pour it into ramekins. Two hours of chilling later: presto, the creamiest, richest pudding imaginable.
The version I made today is flavored with date sugar and saffron. I went ahead and cooked it sous vide to give the saffron time to infuse, but you could absolutely do this on the stovetop as well. I was going for a Persian set of flavors, so the garnish was fresh dates, candied peel from a preserved lemon, pistachios and pistachio oil, with a few leaves of lemon thyme and grains of my beloved Maldon salt.
But you should absolutely feel free to improvise; posset would be good with any flavor that can handle a little sour bite from the acid. I could see honey-flavored posset, or vanilla of course, or Grant was working on jasmine posset… it is so flexible and easy that you’ll go back to it all the time.