Citrus Green Tea Lemon Posset
A silky lemon posset infused with citrus green tea—three ingredients, zero gelatin, and a bright, creamy dessert that sets like magic.
A posset is one of the simplest desserts that exists—cream, sugar, and citrus juice. The acid sets the cream naturally, no gelatin or eggs needed. Adding citrus green tea to the base amplifies the lemon with a grassy, aromatic depth.
Steeping the tea directly in hot cream extracts its green tea earthiness and citrus oils, creating a perfumed base that smells like a sunny afternoon. The cream's fat carries the tea flavor beautifully.
Fresh lemon juice does the structural work, curdling the cream proteins into a soft, spoonable set. The texture lands somewhere between panna cotta and mousse—lighter than the first, richer than the second.
Serve in small glasses topped with a thin orange slice and a few crushed pistachios. The orange echoes the tea's citrus blend, and the pistachios add a salty crunch that makes every spoonful interesting.
Ingredients
- 2 cups heavy cream
- 2/3 cup sugar
- 3 tbsp citrus green tea (loose leaf)
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 orange
- Thin orange slices for garnish
- Crushed pistachios for garnish
How to make it
- 1Heat cream and sugar in a saucepan, stirring until sugar dissolves. Bring to a gentle boil and cook for 2 minutes.
- 2Remove from heat, add tea leaves and orange zest. Cover and steep for 15 minutes.
- 3Strain through a fine sieve, pressing gently. Return to very low heat just to rewarm (don't boil).
- 4Remove from heat and stir in lemon juice slowly. The mixture will thicken slightly.
- 5Pour into 4 small glasses or ramekins. Cool to room temperature, then refrigerate at least 4 hours (overnight is best).
- 6Serve topped with a thin orange slice and crushed pistachios.
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