Saffron posset with masala milk blend
Saffron with masala milk powder turns a 3-ingredient dessert into an exotic one. Its creamy, velvetty and best of all, it needs only 15 minutes of your time 🙂
I was intrigued when I came about this recipe on a Korean food show. Researching further, I learnt that posset is a cream-based lemon pudding, which finds its root in British cuisine. It is a rich and decadent dessert that uses only 3 ingredients; heavy cream, sugar and lemon.
Without any thickening agents, this pudding sets beautifully as the acid from the lemon reacts with the mix of cream and sugar, thickening the mixture like a creamy mousse or a pudding if you like.
To my Indian palate, it tastes like a velvety smooth ‘shrikhand’ with few differences. Its more mousse like texture as well as creamier with a sharp lemony note.  In my recipe, I have added saffron for that unique aroma and flavour which pairs perfectly well with masala milk powder adding texture to a silky-smooth posset.
However, you can pair any of the following combination to make it customizable to your taste.
- Any berries
- Mint and lemon zest sugar
- Mango and chili
- Diced apple with cinnamon
- Crumbs of pistachio biscotti
- Or any other combination of your choosing ?
It is perfect party dessert as you can make it in advance, looks beautiful served in shot glasses and needs only 10 minutes of your time. I would also suggest checking out my post on the posset tart with a salty kick! You will love it!
Recipe Card
Saffron posset with masala milk blend
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
5 minutes
COOK TIME
10 minutes + chilling time
SERVINGS
makes 4-6 shot glasses
Author: Hema B Kathrani | Cuisine: International | Category: All things Sweet
Prep Time: 5 minutes | Cook Time: 10 minutes + chilling time | Servings: makes 4-6 shot glasses
Saffron with masala milk powder turns a 3-ingredient dessert into an exotic one. Its creamy, velvetty and best of all, it needs only 15 minutes of your time 🙂
Ingredients
- 300 ml heavy cream
- 1/2 cup sugar
- 40 ml lemon juice
- Few strands of saffron
- 3 tbsp of masala milk powder (or more as you prefer)
Method
- Heat a small bowl on a low flame for 2 minutes.
- Turn off the flame and place strands of saffron in it. Keep it aside as the residual heat of the bowl will help release essential oils of the saffron.
- In a pan, combine cream and sugar and mix well.
- Bring the mix to a simmer on a low flame at all times. Do not boil.
- Turn off the heat and let it cool until warm.
- Crush the saffron lightly with your fingertips and add it to the cream + sugar mix and combine.
- Add the lemon juice and see the magic happen as the mix turns into a custard like texture
- Pour the mix into shot glasses and put in the refrigerator for minimum of 6 hours or overnight.
- Sprinkle the masala milk powder over chilled posset and enjoy!
Notes
- Simmer the cream + sugar mix over a low flame and do not boil.
- The saffron can burn quickly if the bowl you are placing in it is super hot. Heat the bowl at a low flame for best results.
- Add lemon juice to the mix only when it is warm to touch. The mix can curdle and a skin can form if added beforehand. You may need to sieve the mix then to achieve a smooth consistency.
- Posset do not freeze well, however you can keep it in the fridge for 3-4 days.
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