As promised here is my posset. I made this to go with the fillet steak that I posted yesterday as lovely fresh pud to finish the meal off. I’d never made a posset before, I think the first time I ate one was about a month ago, and could not believe how simple it (appeared) to be. As per usual I thought that I would add a little something to the lemon posset and went with a raspberry coulis. Not content to just have this served with the posset I decided to have a layer of coulis in the bottom of each ramekin and sit the posset on top of this, a nice idea thought I. This raised some challenges that I will discuss later and I ended up with a dessert that was pretty easy to make and was a really refreshing and zingy end to a meal.
Right so the posset has three whole ingredients in it, which I discovered after a quick look in one of my cook books. These are double cream, sugar and lemons. If you are not making a lemon posset then it will not even have the lemons in it, although you would probably want to flavour it with something (hmm vanilla, caramel, coffee or even gin and tonic all spring immediately to mind. Watch this space) As mentioned before I made sure that I checked the suggested amounts of each ingredient when making the pudding, I am sure it must be a good idea. For this it suggested 450ml cream, 130g sugar and juice of 2 lemons (thank you once again Mr Kerridge – I do have other cook books honest). Simply bring the cream to the boil with the sugar in and then lower to a simmer and ensure that the sugar has all melted. Apparently you want to get the stage where the bubbles have increased in size and are less vigorous. At this stage whisk in your lemon juice and then pour into a bowl to cool.
Whilst the posset is cooling prepare your coulis for which you will need some raspberries, a sieve, a spoon and a bowl. I don’t currently have a food processor and so make this the old-fashioned way. Simply put the raspberries in your sieve over the bowl and start mashing. It is as easy as that. Some recipes advise adding sugar and heating the fruit before mashing but I do not see the point in this as the end result will not be as pure or as tangy. It is up to you but I reckon keeping it natural is the best way, it will also mean that more of the vitamin C in the fruit remain.
Once you have made your coulis pour this into the bottom of your chosen receptacle holding some back for serving up. By now your posset should be sufficiently chilled and you can put everything together. Before proceeding skim off any surface bubbles or skin from the posset and be prepared for a small amount of annoyance, unless you have a more delicate hand than I. As you can guess this next part is a little tricky. You can’t just pour the posset into the ramekins as instead of sitting on top of the coulis it will either displace or mix with it. Therefore there are a couple of options that I tried, both of which worked well enough. Option one was to use a spoon to gradually add the posset to the ramekins, it seemed to work best if I went around the edge first and then completed the first layer by filling the centre last. The second option that I tried was inspired by my one trial shift in a shooter bar where I was taught how to make layered drinks, it was not a total waste of time after all. Again using a spoon slowly pour the posset off the back of the spoon on top of the coulis. I cannot share any pictures of either of these methods as I did not have any free hands, and was getting mildly stressed. Once you have successfully combined your posset and coulis with absolutely no stress or mess these need to go in the fridge for at least a couple of hours before serving.
To serve I placed each ramekin on a plate with some of the left of coulis and some fresh raspberries. I also scattered some additional coulis over the top in an attempt to make it look a bit fancy which failed as I ended up with massive blobs. That was however forgotten as the dessert was really tasty and was an excellent way to finish off a meal that did not leave either of us feeling stuffed. The light zingy flavours of both the fruit coulis and the lemon cream really made the taste buds sing and left a wonderful fresh feeling in the mouth. If I am being a little critical I think the texture of my posset could have been slightly less heavy but the main thing for me was that it was not in any way grainy and the flavours were all there to be enjoyed.
So why not give it a go? it is so easy and can be made hours in advance. Not only that it is also a perfect dessert for a summer’s evening.