Finally, time for dessert. Something sweet and delicious to finish the evening off.
So this dessert is something I tried with my girlfriend when we went out for dinner one time and it was such a great and refreshing dessert, I had to try it out myself. But I wanted to jazz it up a bit, so I took the classic Posset (Pos-It), a cream based dessert, and added my own twist and extra snazzaroos to it which I will share with you guys below.
This one needs a little prep beforehand as the cream needs to be set in the fridge, so I recommend you do this ahead of time during the day.
(Prep/Cooking time: 1Hr 30 Minutes, Difficulty Level: 2 – Easy, Cost: ££ – Cheap)
(Suitable for Vegetarians)
Ingredients (Serves 4-5):
- Double Cream (300ml)
- Caster Sugar (75g)
- Fresh Lime
- Frozen Berries (1 cup)
- (Optional) Assorted Fresh Fruit
- Large mixing bowl
- Sauce Pan
- Ramekins/Small Glass Cups
1) In your sauce pan, start by pouring in your cream and 50g of sugar and turning it on to low-medium heat and bring it all to a simmer, whilst whisking continuously.
2) Once the cream has simmered for about 2-3 minutes, it should look slightly thicker in the pan. If it is, take it off the heat and pour into your mixing bowl.
- Pass it through a sieve if it has burnt to remove any lumps and burnt cream bits.
3) Next, squeeze in the juice of a lime and grate in the zest of half a lime and whisk it all together.
4) Once all is combined thoroughly, ladle it evenly into your ramekins, cover with some cling-film and place in the fridge to set for about an hour (or until it is firm).
5) In another sauce pan, pour in your frozen berries, the rest of your sugar and 1/3 cup of water and bring it to a light simmer over low-medium heat.
6) Once the berries are all soft and the water has evaporated by a 1/3, pour it all into a sieve placed on top of a clean mixing bowl.
- If you want your coulis to be thicker and not too runny. Only spoon out the berries into the sieve instead.
- Or you can continue simmering the berries until a lot of the water has evaporated, giving you a thicker consistency.
7) Using a spoon or a ladle, push the berries through the sieve to get the coulis/juice and flavour in the bowl, leaving all the pulp and seeds in the sieve. Then set aside to cool.
- Remember to scrape off any excess coulis from the bottom of the sieve.
8) Once fully cooled, take your ramekins out and ladle in a thin layer of the berry coulis on top of the cream.
9) (Optional) Decorate the ramekins with some assorted sliced fruit.
10) You can either place into the fridge for later or serve them up straight away.
11) Serve with some tea or coffee and some biscuits or just as it is by itself and Enjoy!
I’ve entered this dish into Fiesta Friday over at The Novice Gardener along with many other wonderful blogs and recipes from other bloggers. So come take a look at the wonderful food that is being served at the party.