Kitchen Tip: Posset can be made at least 2 days ahead.
Pomegranate posset
By Chatelaine20
PREP TIME
5 min
TOTAL TIME
15 min
Serves
8
* PLUS 4 hr chilling time
Photo, Roberto Caruso.
Ingredients
- 2 cups 35% cream
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 1/2 cup pomegranate juice
- 1 cup pomegranate seeds
- mint leaves , (optional)
Instructions
- 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
