Pomegranate Posset
57
- Prep Time5 min
- Total Time15 min
- Makes8 servings
Photo, Roberto Caruso.
After a hearty turkey dinner, serve a light-as-air and totally refreshing dessert. We like the red-hued pomegranate posset for the holidays. Try it tonight.
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 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.
Get our classic holiday menus.
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