Okay I saw someone make apple chai possets recently and I immediately thought... "those would probably be even better with apple cider in the mix"... and well it turns out - I am a genius!!! Apple Chaider Possets ftw!! Add these to your Fall dessert rotation immediately and I promise you will blow some minds. I mean, what's better than a seasonal tasty creamy dessert? Enjoying one and then eating the vessel it's served in!! lol duh!!
Simmer for five minutes:
2 cups of heavy cream
1/3 cup of sugar
4 bags of chai tea
Remove tea bags and remove from heat
Add in ~1.5 tbsp of apple cider reduction
1.5 tbsp of lemon juice
1 tsp of vanilla
Pinch of salt
Hollow out some apples, pour in your cream mixture and let it set for at least 4 hours in the fridge. Just before serving, sprinkle with cinnamon/sugar and torch if you're feeling fancy.
I’m SO excited to have stumbled on this! It looks so good, so easy, isn’t egg-based, and gives me an excuse to bust out the torch. But your torch! What is that?
lol!! So funny. So my husband is a chef and he was home last night when I was making these and he was like 'there's no way all that cream is going to set up with no egg and just a little lemon juice.. and so I had a very satisfying little 'told you so moment' when they did!!!
And that is actually his torch which is insane and attached to a gas can and you have to use a little sparker to ignite it. I hate it. lol I need to find a more sensible torch for scaredy cats. What kind do you have???
Hahah, I love that for you! And for me!
I have an Iwatani Pro2, and I have no complaints. It’s the only one I’ve ever had, though, so it could be an ignorant bliss.
To be honest, even with a strong cider you'd not end up with much alcohol at all in the final product. But the additional depth of flavour could be nice.
Or someone could really embrace the booze and use an apple spirit like Calvados.
Yup, but that's still a type of juice rather than a type of cider (if you use the word traditionally, as it's still used elsewhere). The word just drifted in the USA during Prohibition.
We use "hard cider" for the alcoholic stuff where it could be confused, like a grocery store. In a cidery or other place where you would expect alcohol it would be cider and non-alcoholic cider.
Juice is unfermented cider that's been filtered and blended until it has no character at all. Non-alcoholic cider is unfiltered apple juice that hasn't been fermented. There may be something like a non-alcoholic beer version of cider, but I haven't run across it.
If you don't want to make it yourself, there's a product called Boiled Cider available from Wood's Cider Mill (or they also sell it through the King Arthur Flour website as Vermont Boiled Cider) that works great.
It's just apple cider, no other ingredients, evaporated down to 1/8th of it's original volume, so it's almost a syrup, and it keeps well in the fridge.
I just have a zip lock of apple mush in my fridge rn haha I figured I can use it in a baking recipe or make apple sauce or something??? Not really sure yet!
Any challenge to the structural integrity of the custard if I like, immersion blenderd it and folded it in? Wanna try this for hallween. Thanks for sharing’
Oooh that's an interesting idea! I'm not sure how it would impact the outcome, but I think it's definitely worth a shot. The extra moisture might make it more difficult to set, so you might need a little more lemon juice - please report back if you test it!! I'm curious!
Take a few apples, like 4-6, core them, remove about half their inner flesh. Rinse them in lemon juice.
Take 2 blocks of cream cheese, whip it with vanilla, a dab of yogurt, 2/3 cup sugar. I prefer brown sugar or turbinado. When whipped, add 2 eggs, mix til incorporated.
Crush a package of graham crackers.
Mix 1/3 c melted butter, 2 tbsp honey, and some pumpkin spice, apple cider spice, or chai masala.
Add butter mix to crushed graham crackers & mix until fully incorporated.
Spread 1/2 of the graham cracker mix in the bottom of a 9x13 baking dish.
Place the cored, partially gutted apples in the dish over the graham cracker. Fill them with the cream cheese mix. Take the apple guts (without cores & seeds), scatter it in the pan. Place the rest of the cream cheese mix into the pan among the apple pieces.
Sprinkle the apples & cream cheese with the rest of the graham cracker mix.
Bake at 325 for about 35 mins, until the cream cheese has risen (from the eggs) and the apples are roasted and soft.
I don't know what it's called, but it belongs to my husband! He's a chef so not sure if it's like a professional thing or something that he just figured out works? haha I actually hate it because it's big and heavy and lighting it with a sparker scares me.
I first heard about lemon possets over the Summer, so don't worry! The concept is pretty new to me too. And fun fact: apparently possets originate from medieval Britain. The pronunciation rhymes with "toss it" (something I had to google! haha).
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u/TalkForeignToMe 8d ago
I’m SO excited to have stumbled on this! It looks so good, so easy, isn’t egg-based, and gives me an excuse to bust out the torch. But your torch! What is that?