Pomegranate posset

15

PREP TIME

5 min

TOTAL TIME

15 min

Serves

8

* PLUS 4 hr chilling time
Pomegranate posset

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

Kitchen Tip: Posset can be made at least 2 days ahead.

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