Citrus Posset With Graham Cracker Crumble
If there’s one city in this country that knows how to do dessert, it’s New Orleans. From beignets (which we like to have for breakfast) to bread pudding to pecan pralines, the southern city has it down. When we discovered this citrus posset recipe from Alex Harrell, the chef-owner of Angeline, a celebrated restaurant in the Crescent City, we jumped at the chance to make it at home. A mousse-style dessert that’s made with cream instead of egg or gelatin, it has a delightfully smooth and light texture. Topped with fresh citrus and graham cracker crumble, it’s one of those desserts you’re not going to want to share. Read on below for the recipe.
NOTE: Serves 4
Ingredients for the posset
3 cups heavy cream
1 cup granulated sugar
4 tbsp. fresh orange juice
2 tbsp. fresh lemon juice
2 tbsp. fresh grapefruit juice
In a large pot, bring heavy cream and sugar to a boil over medium heat, stirring until the sugar is dissolved. Use care to ensure that the mixture does not boil over. Once sugar is dissolved, remove from heat and carefully stir in orange, lemon and grapefruit juices. Set aside and let cool for 10 minutes. Stir cooled mixture and divide between four 7 oz. ramekins. Cover and chill for at least 4 hours. Garnish with seasonal fresh fruit and fresh mint leaves. Sprinkle desired amount of graham cracker crumble (see below recipe) over fruit and posset.
Ingredients for the graham cracker crumble
4 graham cracker rectangles
1/4 cup light brown sugar
1 pinch ground cinnamon
1/2 tsp. vanilla extract
1 tbsp. unsalted butter, melted
1 pinch Kosher salt
Preheat oven to 350°F. Butter a medium-size dish. In a food processor, add graham crackers, brown sugar, cinnamon, and salt, and pulse crumble together. Slowly add the melted butter and vanilla to the crumble mixture and blend together. Spread crumble evenly in the buttered dish. Bake for 5 to 7 minutes.
Have you ever been to New Orleans? What was your favorite thing you ate? Tell us below.