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Photo, Roberto Caruso.
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)
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.
Calories 270, Protein 2g, Carbohydrates 20g, Fat 21g, Fibre 1g, Sodium 24mg.
Good source of vitamin A.
Kitchen Tip: Posset can be made at least 2 days ahead.