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Blackberry, Lemon and Ginger Wine Posset

VegetarianGluten Free

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve topped with the reserved blackberries.

Credits

Recipe and photos by Otherwise for Wild Food UK

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