This pomegranate posset dessert recipe is the dessert of my dreams. With heavy cream, sugar and pomegranate juice I can't tell you that it is healthy, but I can tell you that it is delicious! Surprisingly simple to make, these pomegranate possets are wonderful for a special occasion or celebration with friends and family.
These creamy possets feel like the ultimate fruity dessert and so indulgent. It makes them perfect for a special occasion.
Why you'll love this recipe
- Decadent. The combination of cream and fruit feels like such a treat.
- Easy to make. A very simple recipe with just a few steps.
- The best flavours. Pomegranate is the most beautiful fruit and feels so indulgent.
These fruit possets only require a few ingredients. You will need:
- Pomegranate - look for one that is fresh, and is heavy. A ripe and juicy fruit will be heavier!
- Heavy cream - or what is known as double cream in the UK.
- Granulated sugar - to add sweetness.
- Fresh mint - for garnish.
Variations to the recipe
Topping the possets with fruit as well as mint would be lovely, and look so pretty too!
Step by step instructions
Making a posset is actually really simple, and this pomegranate posset has only three ingredients plus the mint garnish. I had thought the fancy name meant a similarly fancy recipe, with a ton of steps that would confuse me, but it's so easy! The only tricky bit is having to restrain yourself from eating them while they set in the fridge for a few hours . . .
- Whizz up pomegranate arils to get the juice. I add the seeds to a nutribullet, blend for ten seconds or so, and then pour the mixture into a sieve with a bowl below. Then simply use the back of a spoon to press the mixture through the sieve. The juice will pour through to the bowl, leaving the hard seeds in the sieve, which you can discard.
- Pour the cream and sugar into a saucepan and heat fairly slowly on a low-medium heat until you get a gentle boil. Be careful not to over-boil as the cream may split. Stir very frequently throughout, and let the mixture boil for around 3 minutes. I find that using a non-stick saucepan is best.
- Once the cream mixture has cooked, take off the heat and pour in the pomegranate juice. Set aside and allow to cool for around ten minutes before pouring into the ramekins or small bowls you wish to serve the pomegranate posset in. Place in the fridge for 2-3 hours so they can set and then enjoy!
More sweet treats to enjoy
- ½ pomegranate
- 1 cup heavy cream or double cream in the UK!
- ½ cup granulated sugar
- 4 mint leaves optional
- Blend the pomegranate seeds in a nutribullet or blender and then sieve to separate the hard seed from the juice. Discard the seeds.
- In a non-stick saucepan, pour in the cream and sugar. Slowly bring to a gentle boil, stirring continuously. Allow the mixture to boil for 3 minutes, but make sure that it isn't a 'hard' boil as that could cause the cream to split.
- Once it has boiled, take the cream mixture off the heat and pour in the pomegranate juice. Stir well and allow to cool for ten minutes. Then pour into the bowls you will serve the pomegranate possets in. Place in the fridge to set for 2-3 hours. Once set, decorate with a few mint leaves and enjoy!