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.
- 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