Go to the Recipe: What the Heck Could Posset Possibly Be?
That looks so simple and decadent, gotta order some oils and make this. Once I do, I'll comment back.
Glad you're back! I just sub'd.
Looks really delicious!
And great to have you back, Grant. Thanks for telling us the story!
Looks amazing. Since you are using the Control Freak could you add the temperatures that you used? I would like to see that with any recipe so that I would be able to add to my Control Freak.
The link to the scale goes to a standard nice little kitchen scale but it's not the same as the one in your vids. Do chefs usually have a 'jewellery scale' for 0.01g measurements and then another basic one (might as well add meat hook to this list), or do you have a fancy scale that has the range to measure xanthan gum in a cast iron pot?
That reminds me of the way my mother makes her cheese pie. No cream but a mixture of cream cheese and condensed milk with lemon juice. As soon as you add the lemon juice the mixture starts to thicken. (same reaction from the citric acid as in the posset) you pour into your pie shell and let rest for a couple of hours. Really simple and gives a great creamy texture without any cooking.
Most kitchen scales are relatively inaccurate when measuring in the single-digit gram range, even good ones like Oxo's. 1.0 gram might end up being 1.7 grams, and your dish is too salty. So this is what you need:
https://www.modernistpantry.com/digital-ingredient-scale-100g.html
They also make one accurate to 0.1g, but if you follow enough ChefSteps recipes, you'll eventually need the 0.01g model, so you might as well get that to start.
You will occasionally see a Mettler in CS videos, which is the gold standard, but you really don't want to know how much they cost!
I would by far recommendation a cheap jewellery scale, they are fairly cheap on amazon
https://www.amazon.com/Weigh-Gram-Digital-Jewelry-Kitchen/dp/B06Y61YW7S/ref=sr_1_6?crid=2Q0TZ8OR0Y0ZM&keywords=scale+0.01g&qid=1570271032&sprefix=scale+0.01%2Caps%2C284&sr=8-6
is there a way to make this a little more flavour neutral. Or, what is the minimum amount of citric acid needed to have the posset set. Mine turned out fine using the recipe but I found the flavour a little overpowering
You could also add additional sugar, although Grant said the amount of sugar also affects the texture.
Mine ended up delicious but a little grainy. Is it because my citric acid is too old? TIA!
Same problem, any idea?
Citric acid is extremely stable (years). It is slightly hydroscopic, meaning it can pick up water from the atmosphere, which could cause it to eventually form clumps and throw the weight off very slightly. So I think it is unlikely your citric acid has gone off.
Grant seemed to make a particular point of stirring very briefly when adding the citric acid and then quickly pouring. Perhaps stirring to much causes the graininess?
Thank you, @Steve!
Hi @rdj, Check out the video in the “Knowledge: citric acid trials” above. We show different amounts of citric acid and the results. If you use less citric acid, the posset will be thinner, but feel free to experiment to find the perfect combination for your taste.
https://balance.balances.com/scales/1124
By any chance someone know if it`s possible to change citric acid for cream of tartar?
Was there a particular reason you chose citric acid? Did you experiment with something like lactic acid that might have thickened it more without tasting as sharp?
We chose it because it’s the cheapest and more available basic acid. I would assume that lactic acid would perform the same. Good thought, let me know how it turns out.
Hi David, You could definitely try lactic acid. Start out with the same amounts and experiment until you get the results that you like.
Hmm, I would try replacing the citric with 1:1, but I can’t say what other bitter flavors you might get from all the potassium. You’d need to try it.
Yes, as soon as you add the acid, it begins to set. If you do not cast quickly, the curds can break up while stirring, preventing a smooth set. It could be this, it could be that your cream broke beforehand, or it could be that fat separated out from the cream as well.
Hi Diego, You can certainly try using cream of tartar. Start out with the same amounts as an experiment, make adjustments if needed and please share your results.
How much lemon juice in place of the citric acid? Thanks.
Hey Grant and/or crew, do you think this could be adapted to work with eggnog?
So, I'm going to make this for a NYE party. But I'm having a terrible time finding the little glasses. The link given leads to really ugly ones, not shown in the picture. Anyone have any ideas on where to buy those cute glasses?
I picked up a set of inexpensive stemless wine glasses from Bed Bath & Beyond that did the trick beautifully. If you find those a bit large, there are plenty of other options. The similarly shaped cocktail glasses are more pricey.
Hi Jennifer, The 6 oz glasses we used in the video came from either Crate & Barrel or CB2, but don’t seem to be available anymore. I changed the link to a different glass: https://amzn.to/2qGVEFx that you might like, but if you find something else, please share it with the community.
I used Oui French-yogurt cups that I accumulated over a few months lol. They turned out great.
I « collect « yoghurt cups too, la fermière lol
Hi Lorraine, and thanks for the response. I eventually ordered these ones. https://www.nellacutlery.ca/dessert-cordial-glasses/votive-glass-4-75-oz-36-case-1965
I have in mind a tasting where there are different choices of posset flavours and different toppings, so I wanted really small glasses. Had a trial run tonight for dinner - worked perfectly!
The NYE party went off with a bang, and so many people were awed by the possett!
Love the recipe! – just one question: Why no salt? I tried it with the addition of 0.5 percent salt to cream and it still worked perfectly and I think it balanced the sweetness really well and brought out a really nice, creamy dairy flavor…
I thought this recipe used to say your could use lemon juice instead of citric acid. Did I imagine that, or did the recipe above change? If I did want to use lemon juice, any idea how much I would need?
Looking for the same thing here
A nice, light custard...I served it with frozen strawberry sauce prepared as Grant recommended. Didn't have an essential oil that I thought would match strawberries, so I just left it plain and that was fine. Very quick and easy to make.
By the way, don't use sodium citrate instead of citric acid, even though the former is just the salt of the latter (even if you adjust for molecular weight), since you will get a very different pH. You can find Ball's citric acid in the canning section of your grocery store.
Epicurious claims "Just 1/2 teaspoon of citric acid (dissolved in 2 tablespoons of water) can be substituted for 2 tablespoons of lemon juice or vinegar when making fresh cheeses like ricotta or paneer (a freaking delicious cheese found in tons of Indian dishes)."
https://www.epicurious.com/expert-advice/cooking-with-citric-acid-tips-and-tricks-canning-preserving-seasoning-article
I saw an idea of blending the set posset with cream cheese and chilling to create an ice cream-ish dessert. Anyone tried this technique? Maybe blending posset with cream cheese for cheesecake filling?
Isn't essential oil, for burning like incense?
You will have to find food grade essential oils for this one.
I make a corn posset with blueberries sauce and freeze dry corn kernels. I infuse cream with corn during 1h, break kernel a bit in blender and filter. Make the posset with the corn cream. Was awesome!
Great recipe! Didn't have essential oil on hand so I steeped a vanilla bean in the cream overnight. Also added some cognac to the blueberry compote.
How to control the thickness? I see they say it's in studio pass in the end of the video but can't find it here.
