Apple Posset Recipe

Heat the Cream Mixture

In a saucepan, combine heavy cream, sugar, lemon juice, and lemon zest. Heat over medium heat until the mixture is hot but not boiling. Stir to dissolve the sugar completely.

Incorporate Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until soft. Remove from water and add to the hot cream mixture, stirring until fully dissolved.

Set the Posset

Stir in the apple cider and mix well. Pour the mixture into serving glasses or ramekins and refrigerate for at least 4 hours or until set.

Combine Dry Ingredients

Preheat the oven to 350°F (175°C). In a bowl, mix gluten-free flour, light brown sugar, fresh thyme, and salt together.

Mix and Bake

Add melted butter to the dry ingredients and mix until crumbly. Spread the mixture on a baking sheet lined with parchment paper.

Cool the Streusel

Bake in the preheated oven for about 15-20 minutes or until golden brown, stirring halfway through. Let cool.

Prepare Apple Juice

Soak the gelatin sheet in cold water for about 5 minutes. In a saucepan, heat apple juice and sugar over medium heat until the sugar dissolves.

Set the Gel

Remove from heat and add the soaked gelatin, stirring until fully dissolved. Pour into a shallow dish and refrigerate until set.

Final Assembly

Once the posset is set, remove the apple gel from the fridge and cut it into small cubes. Place the apple gel cubes on top of the posset, then sprinkle with lemon thyme streusel before serving.