Saffron Date Posset – A Dessert You Should Know –


  • 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.

Michael Natkin
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