Pomegranate & Lemon Possets
 
 
Recipe type: Dessert
Cuisine: British
Serves: 5-6, depending on dish size
Ingredients
  • 2 large pomegranates (to yield 180ml (3/4 cup) pomegranate juice)
  • 600ml (2.5 cups) double (heavy) cream
  • 135g (4.7 oz) caster (superfine) sugar
  • Zest of half a lemon
  • 1 tablespoon lemon juice
To serve
  • Optional: 50g (1/3 cup) pomegranate seeds
  • Optional: Finely grated zest of 1 lemon
Instructions
  1. Extract the seeds (arils) from the pomegranates (see notes for method) and add them along with any juices to a food processor. Process or pulse the seeds until pulpy. Pass the mixture through a sieve to extract the juice and measure out 180ml (3/4 cup) - discard the pulp and put the juice aside.
  2. Put the cream and caster sugar in a medium to large saucepan. Bring to a gentle boil over a medium high heat, then turn the heat down to moderately low and simmer for 5 minutes (this part's important to ensure a good set).
  3. Take the cream off the heat and add the pomegranate juice, zest and lemon juice and whisk until combined. NB: If you want a pinker shade, add a drop or two of red colouring.
  4. Pour the mix into your choice of serving dishes (if using glasses, let the mixture cool several minutes before doing so). If there is any foam on the surface, skim it off with a spoon. Let the puddings cool for a while on the bench, then transfer to the fridge to chill for at least 6-8 hours, or overnight.
  5. When ready to serve, take the possets out of the fridge and put the fresh pomegranate seeds and lemon zest on top of the chilled possets and serve.
Notes
To extract the arils from the pomegranate, slice the fruit in half through the middle (as you would an orange). Then, taking one half and holding it cut-side down over a high sided bowl, take a heavy metal or wooden spoon (or similar) and whack the side of the fruit a few times to release the arils. Work your way around the fruit until most of the arils have been released. For any stubborn pockets of arils, simply take the fruit and turn it inside out, fishing out the remaining arils. Discard the bitter pith.
Recipe by The Kiwi Cook at https://thekiwicook.com/2017/12/07/pomegranate-lemon-possets/