Summer Peach Posset
A posset is a simple creamy dessert made with heavy cream, sugar and an acidic juice such as lemon juice. The food science is so cool! The citric acid in the lemon juice curdles the heated milk proteins in the cream and causes the cream to naturally thicken as it cools. No eggs, gelatin or cornstarch are needed. You can serve the posset in small glasses. In this recipe, the posset is served in hollowed peach halves with brown butter peaches and topped with a streusel and whipped cream. Easy to make and absolutely delightful to eat!
Ingredients
For Posset
- 7-10 fresh peaches
- 1 1/2 cups heavy cream (whipping cream)
- 1/2 cup sugar
- 1 Tbsp vanilla extract
- 3 Tbsp lemon juice
For Brown Butter Peaches
- 2 Tbsp butter
- 1-2 Tbsp brown sugar
- 1/2 cup heavy cream (whipping cream)
- 1 tsp vanilla
For Steusel
- 2 Tbsp butter, softened
- 2 Tbsp brown sugar
- 1/2 tsp salt
- 2 Tbsp flour
Instructions
- Cut peaches in half and hollow out the peaches with a spoon. Save the inner flesh - dice and set aside. Lightly pat dry the peach halves and position them in a flat dish. Brush lemon juice on the exposed flesh of the peaches.
Posset:
- Bring 1.5 cups heavy cream and 1/2 cup sugar to a light boil. Keep between a boil and simmer for about 5-7 minutes or until it clings to the back of a spoon.
- Remove from heat and stir in 1 Tbsp vanilla extract and 3 Tbsp lemon juice. Spoon posset mixture into the hollowed peaches until they are filled. Reposition the peaches as needed to avoid them overflowing.
- Chill in the fridge for at least 3 hours to allow the posset to thicken.
Brown Butter Peaches:
- In a pan, add 2 Tbsp of butter and heat on medium low until browned. It should smell nutty and there should be brown specs visible in the butter. It may appear bubbly. Remove from heat. Add the diced peach flesh and toss with 1-2 Tbsp of brown sugar.
- Whipped cream: Whip 1/2 cup of heavy cream. Add about 1 tsp vanilla extract. (Sweeten to taste with sugar, if you wish.)
Brown Sugar Streusel:
- Mix together 2 Tbsp softened butter and 2 Tbsp brown sugar until combined. Mix in 1/2 tsp salt and 2 Tbsp flour. The mixture should be fairly dry but hold together like wet sand when squeezed. If it's too soft, add more flour.
- Sprinkle onto a baking sheet. Squeeze the mixture between your finger tips to have a variation of bigger and smaller crumbs.
- Bake at 375F for about 5 minutes.
Assemble the Posset:
- Pipe the whipped cream onto the posset surface of each peach halve. Top with a heavy spoonful of brown butter peach sauce and then a sprinkle of the streusel. Enjoy!
- Makes 14-20 servings (each 1/2 peach is 1 serving)
