BRING cream, sugar and zest to a boil in a large pot set over high. Stir with a wooden spoon until sugar dissolves.
BOIL mixture for 3 min without stirring, reducing heat to medium-high if it starts to boil over. Remove from heat and stir in pomegranate juice.
STRAIN mixture into 8 individual cups. Cover cups with plastic wrap, pressing onto surface of cream mixture to prevent skin from forming. Refrigerate until set, at least 4 hr, preferably overnight. Garnish with pomegranate seeds and mint, if desired, just before serving.
Chatelaine Quickies: How to make chocolate pudding
Nutrition (per serving)
Calories
270,
Protein
2 g,
Carbohydrates
20 g,
Fat
21 g,
Fibre
1 g,
Sodium
24 mg.
Good source of
vitamin A
Kitchen Tip: Posset can be made at least 2 days ahead.
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