Hey all,
I tried making a posset today with limited success. I used sugar at 15% of the cream weight and citric acid at 0.7% of the cream weight. Brought cream and sugar to 85c, cut the heat and stirred in citric acid. Cast into ramekins.
Over 4 hours later, went for a taste and texture test. The top of the posset was fully set. Nice silky, thick, luxurious texture. Hung onto the spoon. As I dipped my spoon towards the bottom, the texture became noticeably more runny.
Does anyone have any idea why the top would be fully set, but the lower center and bottom of the posset would be runny?
Any suggestions to address that issue?
