Nov 13, 2018Chatelaine
- BRING cream, sugar and zest to a boil in a large pot set over high. Stir with a wooden spoon until sugar dissolves.
- BOIL mixture for 3 min without stirring, reducing heat to medium-high if it starts to boil over. Remove from heat and stir in pomegranate juice.
- STRAIN mixture into 8 individual cups. Cover cups with plastic wrap, pressing onto surface of cream mixture to prevent skin from forming. Refrigerate until set, at least 4 hr, preferably overnight. Garnish with pomegranate seeds and mint, if desired, just before serving.
Kitchen Tip: Posset can be made at least 2 days ahead.
NutritionCalories 270, Protein 2 g, Carbohydrates 20 g, Fat 21 g, Fibre 1 g, Sodium 24 mg. Good source of vitamin A
Chatelaine Quickies: How to make chocolate pudding