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Blackberry, Lemon and Ginger Wine Posset
A posset is a traditional English pudding, where tart fruit juice (sometimes with a splash of alcohol) is added to warmed, sweetened cream in such proportions that it causes the cream to thicken and set. A good posset is silky and creamy, and this combination of fruity berries and gingery wine has a warming, slightly festive feel. If you have some blackberries stashed in your freezer this would make a delicious lighter alternative to the traditional Christmas pud, but it’s perfect at any time during the cooler months.
Serves : 4
Prep : 5 minutes, plus 3 hours chilling
Cook : 5 minutes
- 150g blackberries, defrosted if frozen
- 1 tablespoon Stone’s Green Ginger Wine
- Approximately 100ml lemon juice (about 2–3 small lemon’s worth)
- 300ml double cream
- 80g caster sugar
Method
- Reserving the nicest for decoration, crush 100g of the blackberries or blitz them briefly with a blender. Tip the pulped berries into a fine sieve set over a measuring jug and press to extract as much juice as possible. To the resulting juice, add the ginger wine and enough lemon juice to bring the volume up to 125ml.
- Put the cream and sugar in a pan and set over medium heat, stirring gently but constantly with a wooden spoon. Bring to the boil and simmer gently for exactly one minute. Remove from the heat and add the blackberry mixture. Stir gently until evenly combined.
- Pour the liquid into four serving dishes, such as small whisky tumbers, tea cups or small ramekins. (If you’re worried about cracking your glasses with hot liquid, put a metal teaspoon into a glass, pour in the liquid, and then promptly remove the spoon). Leave to cool, then refrigerate for at least 3 hours. If you can, leave the possets overnight – you’ll get a luscious, velvety set.
- Serve topped with the reserved blackberries.
Credits
Recipe and photos by Otherwise for Wild Food UK
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