Name: Yuzu Posset with Raspberries, Mint & Candied Yuzu
Yield: Serves 8
Cuisine: British
Ingredients: 200 ml (7 fl oz/¾ cup) water; 200 g (7 oz) yuzu zest (it’s available in the freezer compartments of Japanese food shops; alternatively, use the zest of 4 oranges); 200 g (7 oz/1 cup) sugar; 50 ml (2 fl oz/¼ cup) yuzu juice; 50 ml (2 fl oz/¼ cup) lemon juice; 600 ml (1 pint/2½ cups) double (heavy) cream; 170 g (6 oz/¾ cup) caster (superfine) sugar; 150 g (5½ oz/1¼ cups) raspberries, chopped; 12 mint leaves, finely chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Posset is a traditional English dessert dating back to medieval times, when cream was curdled with ale and then sweetened. Nowadays, the cream is curdled with lemon rather than ale, but in this Nikkei version I use Japan’s aromatic citrus fruit – the yuzu – paired with raspberries and mint.

Once curdled, the cream will need to set in the fridge for a few hours, so the dessert is good to make a day or two in advance. Despite being mainly sweetened citrus cream, it is a refreshingly l

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Ingredients

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