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Kumquat Posset

Photo: Holly Haines

BY Holly Haines

PUBLISHED June 17, 2024

Posset is an English dessert of milk thickened (or curdled, which sounds worse but it's what's happening) with lemon or citrus juice. In this case, I'm using kumquat juice and setting the posset in the kumquat skins so they can be popped in your mouth like fancy Jell-O shots.

 

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Use a non-reactive pot—ceramic, ​stainless steel​, ​enamel-coated​—for this; do not use aluminum, copper or cast iron, as the acid may react with the metal.

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Kumquat Posset

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Makes 50 pieces 1x

Time 1 hour, plus chilling

Units Scale

Ingredients

  • ~25 kumquats
  • 1 cup (240g) heavy cream
  • 1/4 cup (50g) sugar
  • 3 tablespoons (45g) kumquat juice
  • 2 tablespoons finely chopped pistachios

Instructions

  1. Split the kumquats in half lengthwise. Use a spoon to scoop the flesh out into a bowl, leaving the skin intact. Set the skins on a baking sheet. Press the kumquat flesh through a sieve over a bowl to squeeze out the juice; discard the pith and seeds. Measure out 3 tablespoons (45g) of kumquat juice and set aside.
  2. Bring the heavy cream and sugar to a boil in a non-reactive pot (see headnote). Boil for 3 minutes. Remove from heat and stir in kumquat juice. Let stand in the pot to cool for 10 minutes. Stir the mixture, then pour into a jug or cup measure with a spout. Fill the kumquat skins almost to the top with cream. Pour any remaining cream into a ramekin to enjoy on the side. Cover and chill for at least 1 hour, until set. Sprinkle with chopped pistachios.

— Recipe courtesy Holly Haines

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