Pineapple Weed Posset Pots
Here we give the traditional English posset a tropical twist – with British-grown pineapple weed. For the most intense, pure pineapple flavour, pick the flowerheads carefully and avoid using any leaves in the infused cream. We’ve added a crunchy biscuit base for contrast, and you could top the chilled possets with a purée of lightly cooked, sweetened gooseberries or rhubarb – or simply enjoy the delicious pineapple flavour just as it is.
Serves : 4
Prep : 35 minutes
Cook : 5 minutes, plus 3 hours chilling
- 30g butter
- 75g digestive biscuits (about 6), crushed
- 50g pineapple weed flowerheads
- 300ml double cream
- 75g caster sugar
- 3 tablespoons lemon juice
- Put the butter into a pan and set over a gentle heat. When melted, remove the pan from the heat and stir in the crushed digestives. Mix well, then divide the buttery crumbs between 4 small glass tumblers or ramekins and press them down to make a firm layer in the bottom of each. Leave to chill in the fridge for half an hour.
- When the bases are chilled, make the posset. Thoroughly crush the pineapple weed heads in a pestle and mortar (or use a bowl and potato masher). Put the cream into a small pan, add the crushed pineapple weed heads and the sugar, and set the pan over a medium heat. Bring to a boil, stirring gently to dissolve the sugar, then reduce the heat.
- Simmer the cream for three minutes then take the pan off the heat and whisk in the lemon juice. Strain the cream mixture through a fine sieve into a jug, then pour the posset over the chilled biscuit bases, dividing up the mixture evenly.
- Leave to cool, then chill the posset pots in the fridge for at least 3 hours.
Recipe and photos by Otherwise for Wild Food UK
I seen these whilst walking my dog, I’ve always been so Intrigued by how they look. Excellent to try this
Going to try with non dairy cream. Will let you know how it goes!