What is an apple posset?

In this recipe, the apple posset is a chilled chai-infused cream filling served inside fresh hollowed apple halves. Lemon juice helps the cream mixture set as it chills.

Do apple and chai go together?

Yes. Apples pair well with the warm spices commonly found in chai, such as cinnamon, cardamom, ginger, and cloves. The fresh apple also adds a crisp contrast to the creamy filling.

How long do chai apple possets need to chill?

Refrigerate the filled apple halves for at least 4 hours, or until the filling is cold and softly set.

Can chai apple possets be made ahead?

Yes. You can prepare them several hours ahead and keep them covered in the refrigerator until serving. For the best texture and appearance, serve them within 1 to 2 days.

Chai Apple Possets Recipe

Description

Chai-infused cream is gently simmered, finished with lemon and vanilla, then poured into fresh hollowed apple halves and chilled until softly set.

Ingredients

Scale

For the apple cups

3 firm Honeycrisp apples

For the chai posset

2 cups heavy cream
1/3 cup granulated sugar
4 chai tea bags
1 1/2 tablespoons fresh lemon juice
2 teaspoons vanilla extract

Optional for serving

Cinnamon sugar

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Instructions

Heat the cream mixture. Add the heavy cream, sugar, and chai tea bags to a medium saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Simmer. Keep the mixture at a gentle simmer for 5 minutes, stirring often so the cream does not scorch or boil over.
Finish the posset. Remove the saucepan from the heat and discard the tea bags. Stir in the lemon juice and vanilla extract.
Strain. Pour the mixture through a fine-mesh strainer into a heat-safe measuring cup or bowl with a pouring spout.
Prepare the apples. Cut the apples in half lengthwise. Scoop out the cores and enough flesh to create a cup in each half, leaving the sides and bottoms thick enough to hold the filling.
Fill the apples. Place the apple halves in a shallow dish or tray so they stay level. Divide the warm chai posset mixture evenly among the six halves.
Chill. Refrigerate for at least 4 hours, or until the filling is cold and softly set.
Serve. Sprinkle lightly with cinnamon sugar just before serving, if desired.

Notes

• Use firm apples that are large enough to hollow out without making the sides too thin.
• Keep the cream at a gentle simmer rather than a hard boil.
• Store the filled apple halves covered in the refrigerator and serve within 1 to 2 days for the best texture and appearance.
• Freezing is not recommended.
• Nutrition information is an estimate per 1 filled apple half and may vary depending on the size of the apples and how much apple flesh is removed before filling.

Prep Time: 15 minutes
Chill Time: 4 hours
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop

Nutrition

Serving Size: 1 filled apple half
Calories: 365 kcal
Sugar: 23 g
Sodium: 33 mg
Fat: 29 g
Saturated Fat: 18 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 87 mg