MAKE MASCARPONE AND POSSET DESSERT USING ONE SIMPLE TECHNIQUE

Desserts without eggs aren't always easy to find unless you go full vegan. Posset and mascarpone are here to blow your mind!

Interestingly, mascarpone and posset are made using the same simple technique! Learn how to make homemade mascarpone with citric acid or lemon juice and a dreamy clementine posset with clementine or other citrus juice.

Bonus for the times, posset is essentially an egg-free custard which will come in handy during these egg shortages. 

The Surprising Similarity Between Posset and Mascarpone

At first glance, mascarpone and posset seem totally different—one’s a rich Italian cream cheese, the other’s a smooth English dessert. But guess what? They’re made using the same no-fuss technique! Just heat up some heavy cream, add a touch of acid, and let the magic happen. If you've ever wanted to make mascarpone from scratch or whip up a ridiculously easy yet elegant dessert, you're in for a treat.

A Bite of History: Mascarpone and Posset

Mascarpone: The Italian Classic

Mascarpone hails from Lombardy, Italy, dating back to the 16th or 17th century. The name likely comes from mascarpia, a dialect term for a dairy product. Unlike most cheeses, mascarpone skips the rennet—just a little acid thickens the cream into a velvety dream. It’s best known for starring in tiramisu, but it’s also incredible in pasta sauces, desserts, and even on toast with a drizzle of honey.

Posset: From Medieval Remedy to Dreamy Dessert

Posset has been around since medieval England, originally as a warm, boozy milk drink, sometimes including chunks of old bread. Posset was used as a cure-all or simple meal. If you wonder what the actual word posset means...it's baby spit up. Not vomit, just a little regurgitation after eating! Cute stuff. :)

Sorry, put that our of your mind now because over time, it evolved into a chilled, spoonable dessert that thickens when cream meets citrus juice. It’s like custard—but with no eggs, no baking, and practically no effort! 

Homemade Mascarpone - A Simple Luxury

Making mascarpone at home is shockingly easy. Just two ingredients and a little patience, and you’ll have a fresh, creamy spread that puts store-bought versions to shame. It is also incredibly cost effective for those times when you need a lot of it, like with tiramisu. You do have to plan ahead though. It has to drain overnight.

If you need a thermometer, citric acid and good cheesecloth our Classic Cheesemaking Kit will set you up for this cheese and more. 

Ingredients:

• 1 pint (2 cups) heavy cream (preferably not ultra-pasteurized)

• 1/4 teaspoon citric acid or 1 tablespoon lemon juice

Instructions:

1. Heat the heavy cream in a saucepan over low heat until it reaches 185°F (85°C). Stir occasionally to prevent scorching. If you don't have a thermometer just let the cream hit a boil and then lower the temp to maintain a gentle simmer. Stay close to prevent a mess!
   
   

   

2. Sprinkle in the citric acid and stir gently.
   
   

3. Keep the temperature steady for 5 minutes, stirring occasionally until the cream thickens slightly.

4. Remove from heat and let the mixture cool to room temperature.

5. Pour the thickened cream into a fine-meshed cheesecloth-lined strainer over a bowl. If you don't have good quality cheesecloth it will be better to use a large paper coffee filter or even paper towel. You will not see curds like in other cheesemaking. It will just look like slightly different cream.  

6. Cover lightly and refrigerate like this for at least 8 hours (or overnight) to drain excess whey and achieve that rich, spreadable texture.

7. The next day, stir the mascarpone in the cloth or filter. The outer edges will be thicker than the middle. If you like the texture after stirring, it is done! If not, just drain for a few more hours and stir again to make it evenly smooth.  

Use your fresh mascarpone in desserts, pasta sauces, or spread it on warm bread with a drizzle of honey!

Simple Serving Variations:

• Savory Mascarpone: Stir in a pinch of salt and fresh herbs like thyme or chives—perfect for crackers and raw veggies.

• Sweet Mascarpone: Whisk in a teaspoon of honey or maple syrup plus a drizzle of vanilla extract to make a luxurious strawberry dip.

Clementine Posset: A Foolproof Egg-Free Custard

Desserts without eggs, especially custards, are hard to find. This creamy, citrusy posset is pure magic—just heat, mix, chill, and enjoy! Watch the easy process in our short Instagram reel.  

Ingredients:

• 2 cups heavy cream

• 1/4 cup sugar (up to 1/2 cup if you use lemon, lime or grapefruit juice)

• 1/3 cup fresh clementine (or orange) juice (about 2-3 clementines)

• 1 teaspoon clementine zest
  
  TIP: To serve the posset in the clementine peel halves slice fruit in half, gently squeeze for juice and scrape out remaining pulp to make nice little bowls. 

Instructions:

1. In a saucepan, heat the heavy cream, zest and sugar over medium heat, stirring until the sugar dissolves. 

2. Bring the mixture to a boil, lower the heat just to avoid boiling over but let it simmer for five more minutes.

3. Remove from heat and stir in the clementine juice.

4. Let the mixture cool for 15 minutes, then pour into serving ramekins (or clementine peel halves for extra flair!).

5. Refrigerate for at least 4 hours or overnight until set.

6. Serve chilled with a sprinkle of more clementine zest ( a shortbread cookie on the side wouldn't hurt).

Posset Variations:

• Other Citrus Posset: Swap in lemon juice, grapefruit juice or lime juice instead of clementine juice for zesty twists. You will want more sugar with these options.

• Spiced and Spiked Posset: Add a pinch of cinnamon or cardamom and a splash of brandy while heating the cream for more of that cozy medicinal feel.

• Berry Posset: Top with fresh raspberries or a drizzle of berry coulis for a fruity contrast.

The Simple Science Behind Acid-Set Cream

Both mascarpone and posset rely on the same cool trick: when you add an acid to heated heavy cream, it lowers the pH and makes the proteins thicken up. Mascarpone gets strained to remove whey, making it a rich, spreadable cheese. Posset, on the other hand, sets up into a silky pudding-like dessert, no straining needed. Same science, two completely different results!

Like Magic!

Whether you're in the mood for a thick, luscious cheese or a silky, citrusy dessert, mascarpone and posset prove that a little acid and cream can work some serious magic. Try both and see which one you love more. For more acid and milk magic check out our cheesemaking recipes for Whole Milk Ricotta, Paneer, Creamy Goat Cheese and others. 

Have you made mascarpone or posset before? Share your favorite variations in the comments.