A dessert that knows no boundaries; we’re putting a fun spin on a classic British dessert with a sprinkle of grassy, nutty matcha. This velvety and custard-like treat, known as a posset, has a fascinating history dating back to the Middle Ages and was even mentioned in Shakespeare’s Macbeth!
The classic posset strikes a balance between the silky smoothness of a pot de crème and the delicate firmness of a panna cotta. Surprisingly, this luxurious texture is achieved without the use of eggs, gelatin, or starch. The magic lies in the proteins present in the cream, known as casein. When these proteins encounter acid, they coagulate and form curds, resulting in their signature thick and creamy consistency.
Originally, the British posset was a warm drink believed to possess medicinal qualities, often used to treat colds and fevers. Its popularity extended throughout England and neighboring kingdoms, even appearing in 17th-century royal medical records. King Charles I even reportedly consumed a posset to alleviate a cold. A much tastier alternative to DayQuil or NyQuil if you’d asked me!
Over time, the posset underwent a transformation from medicine to a culinary delicacy. Initially, alcohol was used to curdle the milk, while ingredients like fruits, nuts, and cinnamon were incorporated. Eventually, lemon replaced the original curdling agent, leading to the contemporary rendition that we recognize today.
Apart from the evolution of the posset's recipe and its intended purpose, the vessel for serving has also undergone a transformation over time. Originally served in mugs as a drink, it evolved into being presented in sophisticated glasses. In our innovative approach, we're adding a distinct touch by containing the mixture within hollowed-out lemon shells!
Adding a playful Japanese twist to the classic combination of sugar, lemon, and cream, we're infusing matcha and garnishing our cups with brûléed banana slices and sesame seeds. This creative touch enhances the dish: the banana brings creaminess, the brûléed tops add crunch, and the sesame seeds introduce a unique texture and flavor profile.
Matcha Posset with Bruleed Banana & Black Sesame
Unbounded by convention, we're playfully reinventing a timeless British dessert by incorporating the earthy, nutty essence of matcha. This creamy and custard-like delicacy, recognized as a posset, boasts an intriguing lineage stretching back to the Middle Ages and even gracing the pages of Shakespeare's Macbeth!
Recipe and Photography by Maya Alderman
Forge to Table Knives
Serves: 3-6
Prep Time: 15 minutes + 4 hours for setting (preferably overnight)
Cook Time: 15 minutes
Ingredients:
Posset
3 large lemons
16 fluid ounces heavy cream
¾ cup granulated sugar
Pinch of sea salt
1 tablespoon lemon zest
1-½ tablespoon matcha
⅓ cup lemon juice
¼ teaspoon vanilla
Garnishes
½ Banana, sliced
White granulated sugar, as needed
Black sesame seeds, as needed
Directions:
Prepare Lemons. Zest the lemons to gather 1 tablespoon of the flavorful outer yellow peel, avoiding the bitter white pith beneath. Afterward, slice each lemon lengthwise and use a spoon to carefully scoop out the flesh, leaving the outer rind intact to form a cup. Squeeze the juice from the flesh until you collect ⅓ cup of lemon juice.
Posset Base. In a medium saucepan, combine heavy cream, sugar, and pinch of salt. Heat over medium heat, stirring until the sugar dissolves. Add lemon zest and matcha, whisking until matcha dissolves. Heat until almost simmering. Remove from heat, slowly add lemon juice and vanilla while gently stirring. The lemon juice will cause the mixture to thicken and curdle slightly.
Strain. For an extra smooth posset, strain the mixture through a fine-mesh sieve into a separate bowl. This will remove any bites of lemon zest, clumped matcha, or curdled cream, leaving you with a velvety texture.
Portion and Chill. Put each lemon cup on a sheet pan and fill them with the posset mixture. Refrigerate on the sheet pan for at least 4 hours, or preferably overnight, until the posset becomes firm and creamy. (Note: If you have extra posset mixture due to lemon size, you can make more lemon cups or chill it in a glass bowl.)
Garnish. Gently press one side of each banana slice into granulated sugar in a small bowl. Repeat for all slices. Place sugared banana slices on a baking sheet or heatproof dish. Use a kitchen torch on medium flame to melt and caramelize the sugar onto the banana, holding it a few inches away and moving it in circles over the sugar-coated side. It should create a golden-brown, crispy crust. Keep moving the torch for even caramelization, avoiding burning.
Serve. Place a banana slice on each chilled posset cup and sprinkle black sesame seeds over the top. Enjoy!
Chef’s Notes:
For those seeking an adventurous twist, consider amplifying the sesame flavor by delicately drizzling a hint of sesame oil over your posset cup.
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