My posset curdled, is it salvageable?
Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
Best Answer
Assuming that you are making a modern yolkless posset like this one: https://www.cooksillustrated.com/articles/173-introducing-lemon-posset
This kind of recipe is very dependent on the ingredients ratio and the acidity. You have to pick a recipe which has sufficient fat (and you cannot substitute anything - use real dairy cream, not any kind of nut milk) and sufficient sugar to withstand the curdling. Also, you cannot have too much acidity - so pick a ripe lemon, and be sure to measure properly. If you have either not enough buffers (fat and sugar) or happen to have an extraordinarily sour lemon, you will get curdling.
The recipe I linked also suggests partly evaporating the cream, which will be further help against curdling, but it should work without it too.
It is impossible to change anything about the curdled dessert. You can either choose to enjoy it as it is (try thinking of it as a dessert on a tvorog basis) or toss it. You can also try dressing it up (add fruit or marmalade) or incorporating it somewhere (e.g. add rum raisins and use as strudel filling) but you will not get rid of the texture, so if you hate it, be aware you might waste more ingredients and still not like the result enough to eat it.
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Why is my posset grainy?
A posset will be grainy if you curdle the cream. This can happen if the cream is too hot and you add too much acid.Why did my lemon posset not set?
My posset won't set. If you're finding even after hours in the fridge, your possets are still not set, then try removing the mixture from their ramekins, putting it in a jug and pouring in some cold double cream \u2013 stirring as you go. You should see the mixture instantly thicken, so go easy on how much you pour in.How long can you keep lemon posset in the fridge?
Lemon posset will keep for up to 3 days in the fridge.What is the difference between posset and syllabub?
Syllabub was essentially the same as a posset with two big differences: 1) It was thicker, more like a custard, and 2) was served cold. Because they were cold, syllabubs could be served in delicate glass pots without any fear of the glass cracking. The different types of syllabubs are based upon their mixing style.James St | Lemon Posset
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