A 3 ingredient tangerine posset recipe that results in irresistibly smooth and creamy puddings.
Prep Time0 minutesmins
Cook Time6 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs6 minutesmins
Course: Dessert
Cuisine: American, French
Keyword: cream, gluten free, posset, tangerine
Servings: 4possets
Calories: 344kcal
Author: Chef Sara Furcini
Ingredients
1 1/4cupheavy cream
1/3cupgranulated sugar
2tangerines1 for juice, 1 for garnish
Instructions
Add the cream and sugar to a small pot over medium heat. Stir continuously as you raise the liquid to a simmer. Once the cream comes to a rapid boil, immediately lower the heat to maintain a low simmer for 3 minutes.
Juice 1 tangerine. Stir the juice into the cream off of the heat. You will see it thicken slightly. Stir for another minute, then pour into 4 small ramekins or serving glasses. Cover with plastic cling wrap immediately and refrigerate for 3 hours or up to 2 weeks.
To serve: Remove the plastic wrap and garnish with tangerine segments. You can cut them into supremes for a cleaner look. Add a little tangerine zest for freshness.
Video
Notes
How to remove a skin on the cream?
The purpose of stirring constantly is to prevent a layer of skin from forming on top of the cream. If this happens, then simply take a spoon and wrap the skin around it and throw it away. Get the thickened cream portioned into glasses and protected under plastic wrap to prevent another skin from forming.
Can I substitute lemon?
You can use the juice of 1 lemon in this recipe. However, I would not recommend substituting any other orange juice in this recipe because tangerine juice is the only one acidic enough to work.
Can I use milk?
I would not recommend using milk because when you switch from heavy cream to milk, you lose a considerable amount of fat. This dessert is all about the thickening process of cream to acid to sugar.