Can one use 3% milk to make a posset?

Discussion in 'Pastries & Baking' started by karen a, May 19, 2014.

  1. karen a

    karen a

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

    flipflopgirl

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    Retired Hospitality
    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
     
  3. petalsandcoco

    petalsandcoco

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    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
     
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