Lemon and ginger posset

Method

     watch video 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.

Comments                        add a comment

This is one to keep. Very nice.

Ingredients

For the posset

500ml double cream
140g caster sugar
2 Lemons, juice only
2 tbsp preserved ginger syrup
1 preserved 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

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