Disclaimer. This recipe does not include seafood – a first for the Gills blog! However, it has proved so popular at our supper clubs that we thought we had to make an exception.
Surprisingly easy, and perfect for a large group these are a nice palate cleanser and a refreshing way to end the meal. With the posset so rich we pair ours with a buttery rosemary biscuit to cut through some of that sweetness.
We hope to see it on a few of your tables this Christmas – tag us if you do make it!
Posset (makes 8)
- 600ml double cream
- 140g golden caster sugar
- 3 large lemons
- 4 passionfruit
- 125g butter
- 140g caster sugar
- 1 small egg yolk
- 1 tsp vanilla extract
- 150g plain flour
- 50g rosemary, finely chopped
- Bring the cream to a low boil in a saucepan, and then add the sugar. Simmer for three minutes, stirring to dissolve the sugar.
- Remove from the heat and then add the zest and juice of three lemons. The mix will start to thicken quickly with the lemon juice so mix through well.
- Spoon into ramekins and then set in the fridge for a minimum of three hours before serving. Overnight also works well!
- Remove the posset from the fridge half an hour before serving so it isn’t too firm.
- Top each posset with half a passionfruit.
- Preheat the oven to 180C. Place the butter and sugar into a food processor and mix until smooth and combined.
- Add the remaining ingredients and pulse until it comes together.
- Remove and place on some greaseproof paper. Place a sheet of greaseproof paper on top of the dough and lightly roll until the thickness of around half an inch.
- Place in a freezer for ten minutes. This helps the biscuits preserve their shape whilst cooking.
- Remove the dough from the freezer and then cut five cm circles from it using a cutter.
- Bake for 12 minutes and then check. You want the biscuits to be golden brown. Note they will still be soft so remove from the oven to cool before moving, as they harden once cooled.