Bergamot Purée Posset

Use Purée Bergamot, Frozen, Boiron (1kg) to make this recipe. Bergamot purée gives classic posset a floral citrus edge. The key is to boil cream and sugar first, then whisk in the purée off the heat so its acidity thickens the mixture without making it grainy.

At a glance

• Yield: 6
• Preparation: 10 minutes
• Cooking: 8 minutes
• Chilling or freezing: 4 hours

Purée Bergamot, Frozen — Boiron (1kg)

£19.69

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Ingredients

• 600ml double cream
• 140g caster sugar
• 90g bergamot purée, thawed
• 1 pinch fine sea salt
• Shortbread to serve, optional

Method

1. Put the cream, sugar and salt in a heavy saucepan. Bring to a steady boil, stirring, then simmer for three minutes.
2. Remove from the heat and leave for one minute. Whisk in 70g bergamot purée.
3. Taste carefully and add the remaining purée only if a sharper finish is wanted.
4. Strain into six small glasses and chill for at least four hours until softly set.
5. Serve cold with shortbread if desired.

Why this recipe works

Citrus acidity causes the milk proteins in reduced cream to thicken. Adding the purée away from direct heat gives a smoother set and preserves bergamot's aromatic top notes.

Practical tips and variations

• Use double cream, not single cream, because the fat and protein balance matters.
• Do not keep boiling after adding the acidic purée.
• Start with less purée and adjust because citrus acidity varies by product.

Serving and storage

Cover and refrigerate for up to two days. Posset does not freeze well because the texture can separate.

Frequently asked questions

Why did my bergamot posset not set?

The cream may not have boiled long enough, or the purée may not have supplied enough acidity.

Can I make posset less sweet?

A modest reduction is possible, but sugar helps balance the strong citrus acidity.

What does bergamot taste like?

It is a fragrant citrus flavour with floral, lemon-like and slightly bitter notes.