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Matcha Posset

This recipe creates a luxurious Matcha Posset, a simple yet elegant British dessert. Heavy cream and sugar are simmered, then infused with vibrant matcha and brightened with lemon juice. The mixture is then chilled to set into a silky, delicately flavored custard, offering a delightful balance of creamy texture and earthy green tea notes.
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Servings: 5 people
Course: Snack
Cuisine: british
Calories: 2158.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 teaspoons culinary-grade matcha powder
  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • 5 tablespoons lemon juice

Equipment

  • 1 Medium Saucepan
  • 1 Whisk
  • 1 Fine-Mesh Sieve (optional, for a smoother finish)
  • 5 Ramekins or Serving Glasses
  • 1 Measuring Spoons/Cups

Method
 

  1. In a small bowl, whisk the culinary-grade matcha powder with 2 tablespoons of the heavy cream until a smooth, lump-free paste is formed.
  2. Combine the remaining heavy cream and granulated sugar in a medium saucepan over medium heat.
  3. Bring the cream and sugar mixture to a gentle simmer, stirring occasionally until the sugar is fully dissolved. Do not boil vigorously.
  4. Remove the saucepan from the heat immediately after it reaches a simmer.
  5. Gradually whisk the matcha paste into the hot cream mixture until thoroughly combined and evenly colored.
  6. Pour in the lemon juice, whisking continuously for 1-2 minutes until the mixture slightly thickens.
  7. If desired, pour the mixture through a fine-mesh sieve into a clean bowl to remove any potential matcha lumps or zest.
  8. Divide the posset mixture evenly among 5 ramekins, small glasses, or teacups.
  9. Allow the possets to cool to room temperature, then cover them with plastic wrap.
  10. Refrigerate for at least 4-6 hours, or preferably overnight, until thoroughly set and chilled before serving.

Notes

For best results, use a high-quality culinary grade matcha; its vibrant color and nuanced flavor are crucial. When whisking matcha into a small amount of warm cream, ensure it's fully dissolved to prevent lumps in the final posset. Over-boiling the cream mixture can reduce its volume and alter texture, so bring it to a gentle simmer. Incorporate the lemon juice off the heat to prevent immediate curdling, whisking constantly until fully combined. The long chilling time is essential for the posset to set properly; do not rush this step. Garnish with a sprinkle of matcha or a thin lemon twist for an elegant presentation.