Hosting has never been simpler with my glamorous make ahead Vanilla Bean and Pomegranate Possets. A creamy vanilla bean posset layer is set to chill in the fridge with a juicy, jewel-colored pomegranate gelée until it’s time for dessert! So easy to make and yet a true stunner when it arrives on the table.
Pomegranate and Vanilla Bean Posset
Although posset may not be the most common dessert for Americans, I like to think of it as the romantic host’s best friend. This is a creamy, smooth, elegant dessert that’s fantastically lush when it arrives at the table. But the reason this is the recipe to keep in your back pocket? It’s entirely make ahead. In fact, it has to be made ahead.
A posset is a traditional British dessert made by combining warm heavy cream and sugar with an acidic fruit juice, traditionally lemon. The acid causes the cream to thicken and set as it chills, creating an incredibly smooth, silky dessert. Simply pour it into your prettiest little cups, refrigerate, and let it do its thing. When it’s dessert time, all you need to do is take it out of the fridge and present to your guests. Couldn’t be easier!
For my Modern Romantic Vegetarian Dinner Party Menu, I decided to spin the posset in a more holiday direction–something that’s as elegant at a dinner party as it would be on your Thanksgiving table. I focused on pomegranate both for those holiday vibes but also for that vibrant reddish purple color. I knew how well that would match with the roasted grapes on my flatbread, making the entire menu feel really cohesive.
For this dessert, I like to make it in layers. The bottom layer is a vanilla bean posset, and I go heavy on the vanilla here. It tastes almost like vanilla ice cream as you sink your spoon into it–so heavenly. Once the posset is set, I add just a thin layer of pomegranate juice mixed with gelatin. It creates this beautiful gelée right on top that really catches the eye. Together, the dessert tastes both silky and juicy from that pomegranate layer–a truly memorable way to end your dinner party.
I’ll be serving this Pomegranate and Vanilla Bean Posset all holiday season and well into winter. It’s one of those desserts that looks like you’ve gone to an extraordinary amount of effort, when really, the hardest part is remembering to make it the day before!
The Recipe
Pomegranate and Vanilla Bean Posset
Ingredients
- 2 cups heavy whipping cream
- 2/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 tsp vanilla bean paste
Pomegranate Gelee
- 1/2 cup pomegranate juice unsweetened
- 1 tbsp granulated sugar
- 1 1/4 tsp powdered gelatin
- 1 1/2 tbsp cold water
- pomegranate arils for garnish
Instructions
- Begin by making the vanilla bean posset layer. Stir the cream, sugar, and vanilla bean in a medium pan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Once boiling, turn the heat down so that the cream is at a rolling simmer for 3 minutes.
- Remove the pan from the heat and add in the lemon juice. Whisk and let the mixture sit in the pan, undisturbed, for 5 minutes to cool slightly. Pour into 6 small glasses or ramekins and refrigerate 4 hours or overnight.
- After the posset is completely cooled and set, make the pomegranate gelée. In a small bowl, add the tablespoon of cold water. Then sprinkle the gelatin on top and let it sit for 5 minutes.
- In a small saucepan, warm the pomegranate juice and sugar. Stir to dissolve the sugar, but do not bring to a boil. Once the juice is warm, turn off the heat.
- Add the bloomed gelatin into the warm pomegranate juice and whisk vigorously. Let sit until it cools to room temperature, 10-15 minutes.
- Spoon a small layer of the pomegranate juice over each posset. Return to the fridge for another hour to set completely. Garnish with pomegranate arils and serve cold. Enjoy!
Make Ahead Tips and Hosting Notes
- The beauty of a posset is that it’s designed to be made ahead. When it’s time to serve dessert, just add a few pomegranate arils and serve!
- Part of the beauty of this dessert is in the glass you choose. I’ve served it in little teacups, coupe glasses, dessert cups–pick something beautiful that matches the theme of the party.
- Make sure to use the right proportions of gelatin so that the pomegranate layer sets properly. The pomegranate mixture needs to be completely cool before spooning it on top of the posset, otherwise it will melt the dessert beneath.
Hosting with Ease
My Vanilla Bean and Pomegranate Posset makes hosting such a breeze! It requires very little time in the kitchen, and all of that time is in advance of your party. I like to serve this as the ending to my Modern Romantic Vegetarian Dinner Party Menu, which features a roasted grape flatbread and a farfalle romesco with roasted butternut squash. All truly beautiful, vibrant dishes.
This posset is stunning for late Fall or holiday parties. I also love my Earl Grey Posset for parties all year long, including my Romantic Spring Tea Party. My Spiced Apple and Amaretto Mascarpone Partfaits are another winner of a make ahead fall dessert to try. Or if you feel like a bit of baking in advance of the party, try my Raspberry Lemon Olive Oil Cake with Lemon Glaze. That one requires a bit more effort than the posset but is always a real crowd pleaser.
Part of romantic hosting is having a host that is relaxed and enjoying your own party! My Vanilla Bean and Pomegranate Possets allow you to do exactly that and still host with flair and ease.
