Citrus Posset With Graham Cracker Crumble

Julia Millay Walsh

If there’s one city in this country that knows how to do dessert, it’s New Orleans. From beignets (which we like to have for breakfast) to bread pudding to pecan pralines, the southern city has it down. When we discovered this citrus posset recipe from Alex Harrell, the chef-owner of Angeline, a celebrated restaurant in the Crescent City, we jumped at the chance to make it at home. A mousse-style dessert that’s made with cream instead of egg or gelatin, it has a delightfully smooth and light texture. Topped with fresh citrus and graham cracker crumble, it’s one of those desserts you’re not going to want to share. Read on below for the recipe.

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