Cranberry Posset with Graham Cracker Crumbs

• portions: 6 servings

Ingrédients

2 cups, heavy cream

⅔ cup (4⅔ ounces; 132 grams), sugar

6 tablespoons unsweetened, cranberry juice

3 , whole graham crackers, broken into 1-inch pieces

1 tablespoon, unsalted butter

1½ teaspoons, sugar

Pinch , table salt

Instructions

FOR THE POSSET: Combine cream and sugar in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.

Remove saucepan from heat and stir in cranberry juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl. Divide mixture evenly among 6 individual ramekins or serving glasses. Refrigerate, uncovered, until set, at least 3 hours or up to 2 days (if chilling for more than 3 hours, cover each ramekin).

FOR THE GRAHAM CRACKER CRUMBS: Pulse graham crackers in food processor to fine crumbs, about 15 pulses. Melt butter in 10-inch nonstick skillet over medium-low heat. Stir in graham cracker crumbs, sugar, and salt. Cook, stirring frequently, until fragrant, about 1 minute; transfer graham cracker topping to small bowl. (Store at room temperature for up to 3 days.)

When ready to serve, uncover possets, if needed, and let sit at room temperature for 10 minutes. Divide graham cracker crumbs evenly among possets and serve.

Notes

Be sure to use unsweetened juice. Juice made not from concentrate is preferable; the dessert's flavor will be brighter. This dessert requires individual serving cups. Reducing the cream mixture to exactly 2 cups creates the desired consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount.

Nutrition

• Calories: 2480