Citron Tea Posset

The best way to describe this classic British dessert is as a cream-based lemon pudding. I top it with thinned citron tea syrup (yujacha), which is made from the Asian citrus fruit, yuja (in Japanese it is called yuzu), and has a delightful floral fragrance and bitter-lemon marmalade-like flavour that cuts through the sweetness of the posset really well.

I like to zest the lemon on a Microplane so it’s very fine. If your tool results in larger bits of zest, you