Citron tea posset

/ 26 February 2016


1 ¾ cups (420mililiters) heavy cream

½ cup (100grams) 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 in 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 crystalized lemon zest, if desired.