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Can one use 3% milk to make a posset?

post #1 of 3
Thread Starter 

Wondering if one can use regular milk to make a posset?  Would it be just as tasty with the same consistency but more healthy?

post #2 of 3

Depends on if you want to drink it or spoon it.

Looked at a few recipes and pretty sure you need a full fat product (reduced and then citrus added is the trick I think) in order to get that mousse texture.

My rule for life is everything in moderation.

Do I occasionally eat movie theater popcorn with mystery grease?

Hmmm.

I'll have to keep that my secret lol.

 

mimi

post #3 of 3
Karen,

You need heavy cream to make it , otherwise it will not work ( if you use a gelatin , then it's no longer a true posset)


If you were to make it according to your instructions , you will end up with a sickly sweet drink.

I'm assuming you have made it before and you are looking for another alternative. That being said , for a true posset to work it needs the rich cream and the acidity of the lemon juice . A chemical reaction takes place when the lemon juice is added, giving you the custard like texture once it has set.

Here are three simple ingredients:

2 cups heavy cream
2/3 granulated sugar
5 tbsp lemon juice

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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