citrus

Possets: The Easiest Custard You’ll Ever Make

Posset recipe | Hello Victoria

When I was studying pastry + bread making in Vancouver, our teachers introduced us to a dessert I had never heard of – the posset. Originally a thickened drink waaaay back in the day (think Shakespear), it has evolved into a set custard-like dessert which has the consistency of sour cream. Possets require only 3 ingredients, which is why they are the simplest “custards” you can make. (I use quotations on custard, as the term generally means something that has been set with eggs.) No need to worry about curdling eggs with this custard! Possets need no eggs, no gelatine, no flour… the only thing that they require to set into a velvet consistency, is acid.

Posset recipe | Hello Victoria

I could get all science-y about it, but it’s similar to how yogurt is made. Except, instead of having bacteria eating the sugars (lactose) and producing lactic acid, you add the acid yourself! The acid lowers the ph of the cream, which changes the structure of the protein strands, allowing them to hold more water. Originally, I was taught that possets require citrus to set (lemons, limes, oranges, grapefruit…), but there are other fruits with a similar ph to citrus.

Posset custard recipe | Hello Victoria

My original recipe idea, was to make an orange posset, flavoured with pomegranate (mostly because I just wanted the pink/peach colour). But as I was making the first batch I was having a hard time. Possets need the citric acid to set, so I couldn’t substitute pomegranate juice for orange juice. I could only add a tablespoon or so for flavour. Now, pomegranate isn’t as strong a taste as the orange, so it wasn’t coming through. Then, as I was tasting things, I wondered to myself if the bitter pomegranate juice might be acidic? Turns out, pomegranate has a lower ph than oranges, and is closer to that of lemons! That made me realize you could use pomegranate juice all on its own!

So I went back to the store for more cream, and set about making three different possets – one solely orange, one 50/50 orange and pomegranate, and one solely pomegranate. I was curious about the different colours and flavours, and couldn’t settle on just one. The result? Well, the pomegranate one didn’t really taste of pomegranate – it’s too delicate a flavour. I used pomegranate juice though, so maybe freshly squeezed would come through? With the 50/50 one you couldn’t really taste the pomegranate, as again, it’s too delicate. The orange one was the best, as the flavour really cuts through the cream. (more…)

Paska Two Ways: Ukrainian Easter Bread

Paska two ways: Ukrainian Easter bread | Hello Victoria

Are you lucky enough to find yourself with an excess of lemons and oranges this Easter? Looking for something to make with them all? This was the bounty that I had the other weekend, and I was quite keen to use them all.

Paska two ways: Ukrainian Easter bread | Hello Victoria

The other day I posted about the more unique take on Paska that I made this past weekend, and I promised more. I decided to try making a regular paska recipe that my aunt gave me, as well as using a challah bread recipe to make a paska flavoured challah. I had remembered paska dough as being quite wet, and wanted something I could braid into shapes. However, after making my Aunt’s paska recipe, I realized it wasn’t as wet as I thought. I could have easily braided it into wreaths etc.

But you want to know what this huge amount of paska means, besides being something Richard can take to work? Paska French toast!! Awesome Easter breakfast… if I do say so myself.

Paska two ways: Ukrainian Easter bread | Hello Victoria

So my reasoning behind wanting to make paska challah bread, was that I wanted a more decorative Easter bread. As much as I like the simple icing with sprinkles, as far as nostalgia goes, it doesn’t really say “Easter centerpiece”. I decided to make both the regular recipe (in unique tins), and the challah recipe. Perhaps these will inspire you to make a showpiece bread of your own?

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