Diana Henry
from
Market Kitchen
Diana Henry’s smooth and creamy dessert gets an extra flavour punch when served with juicy poached loquat fruits
Diana Henry’s smooth and creamy dessert gets an extra flavour punch when served with juicy poached loquat fruits
Lemon and ginger posset
Method
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.
Prep:
15 min, plus 2 hours chilling
Cook: 15 min
Cook: 15 min
Ingredients
For the posset
500ml double cream140g caster sugar
2 Lemons, juice only
2 tbsp preserved ginger syrup
1 preserved ginger, finely chopped
For the loquats
6 loquat, halved and destoned7 tbsp caster sugar
4 tbsp water
1/2 lemon, juice only
3 drops vanilla extract
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