• 2servings
  • 15minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 500 ml double cream

  2. 140 g caster sugar

  3. 2 lemons , juice only

  4. 2 tbsp preserved stem ginger syrup

  5. 1 preserved stem ginger , finely chopped

  6. 6 loquat , halved and destoned

  7. 7 tbsp caster sugar

  8. 4 tbsp water

  9. 1/2 lemon , juice only

  10. 3 drops vanilla extract

Instructions Jump to Ingredients ↑

  1. For the posset: put the cream and the sugar into a heavy bottomed saucepan and slowly bring to the boil, stirring from time to time to help the sugar dissolve. Turn the heat down slightly and let the cream simmer for 3 minutes, making sure it doesn’t bubble over.

  2. Transfer the cream mixture into a bowl and whisk in the lemon juice. Add the preserved ginger and syrup. Divide the mixture between 6 small glasses and allow to cool, then refrigerate for 1-2 hours until set.

  3. For the loquats: put the loquats in a small saucepan with the sugar and water to cover them and the lemon juice and vanilla. Heat very gently and let the loquat poach for 5-6 minutes until just tender. Drain, and let the loquats cool completely.

  4. To serve, spoon some loquats onto the top of each glass of posset.


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