A rich dessert with a citrus and rosemary background.
Posset has been around for hundreds of years and Shakespeare refers to possets in several of his plays. We often make miniature versions served as part of our ‘cafe gourmand’ to end a ‘Chef’s Table’ Event. Best made the day before serving to allow the flavours to develop and firm up.
Serves 6 or 12 miniature
Ingredients
2 sprigs of rosemary
500ml double cream
4 sprips of lemon and orange zest (organic or unsprayed)
125g caster sugar
Juice of 1 lemon and 1 small orange (approximately 75ml of each)
Blackberries to serve
Method
Bash the rosemary with a rolling pin to release its fragrance.
Put the cream, rosemary, citrus zest and sugar into à saucepan and slowly bring to the boil. Turn the heat down and simmer for à few minutes. Take the heat off the heat and leave for an hour for the flavours to infuse.
Pour the cream through a sieve into a bowl, pressing the rosemary and zest, whisk in the citrus juices.
Divide the mixture between small glasses or serving dishes. Allow to cool. Cover and place in the fridge Minimum 3 hours, ideally overnight.
Remove from the fridge 30 minutes before required. Just before serving arrange some blackberries on the top of each posset and dust with icing sugar.