On TV Tonight

  • 20:00 - Rachel Allen's Cake Diaries - Say it with Cake
  • 20:30 - Rachel Allen: All Things Sweet - Afternoon Tea
  • 21:00 - The Great Comic Relief Bake Off - Great British Bake Off Special: The Great Comic Relief Bake Off
close video

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.

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

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

This is one to keep. Very nice.

Mike9991 Mike9991  Posted 16 Jul 2008 8:24 AM