Lemon and ginger posset
By: From: Market Kitchen
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Lemon and ginger posset
- Prep time:
- 15 min, plus 2 hours chilling
- Cook time:
- 15 min
- Serves:
- 2
Diana Henry’s smooth and creamy dessert gets an extra flavour punch when served with juicy poached loquat fruits
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Ingredients
For the posset
- 500 ml double cream
- 140 g caster sugar
- 2 lemons, juice only
- 2 tbsp preserved stem ginger syrup
- 1 preserved stem ginger, finely chopped
For the loquats
- 6 loquat, halved and destoned
- 7 tbsp caster sugar
- 4 tbsp water
- 1/2 lemon, juice only
- 3 drops vanilla extract
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. For the posset: put the cream and the sugar into a heavy bottomed saucepan and slowly bring to the boil, stirring from time to time to help the sugar dissolve. Turn the heat down slightly and let the cream simmer for 3 minutes, making sure it doesn’t bubble over.2. Transfer the cream mixture into a bowl and whisk in the lemon juice. Add the preserved ginger and syrup. Divide the mixture between 6 small glasses and allow to cool, then refrigerate for 1-2 hours until set.
3. For the loquats: put the loquats in a small saucepan with the sugar and water to cover them and the lemon juice and vanilla. Heat very gently and let the loquat poach for 5-6 minutes until just tender. Drain, and let the loquats cool completely.
4. To serve, spoon some loquats onto the top of each glass of posset.
This recipe is classed as easy
Avg User rating
2.83 / 5 (12 votes cast)
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