A got a huge pomelo from some friends yesterday and I decided to try a posset showdown.
One was this recipe:
And the other was this one:
I did much smaller quanties, obviously. I used vitamin C to boost the acidity of the pomelo.
The top one has less citrus juice, but is noticeably tarter.
The Guardian one is sweeter, but not in a bad way. It’s still perfectly acceptable sweetness for me. I’m honestly unsure of which I like more. They taste decidedly different, but are both delicious. Felicity’s method is a bit more complicated than it needs to be, though. Pretty much everyone goes for simmering the cream and sugar, and Cook’s Illustrated tested why this is preferable for the consistency. In fact next I want to try out Cook’s Illustrated, which is nearly identical in terms of ratios to the Felicity one. I think I would just go with their method.
Then of course the other thing I want to try is their method with the YouTube recipe I made. 
https://www.cooksillustrated.com/articles/173-introducing-lemon-posset
