Citrus Posset

Hiya hinnies. Welcome back. Shoot me down if you like but I am back with another foodie post. Winter is my favourite time of year and whats better than spending time at home and cooking? Cooking is my way of relaxing and I thoroughly enjoyed making these amazing lemony, limey, orangey possets for the first time ever.

I used to work in an Italian restaurant and that is where I first tried posset and it was dreamy. Despite this, I never attempted to make it, regardless of how easy I knew it was! My Mam however has made this many times and it always tastes amazing so as her and my Dad were coming for lunch, I gave it a whirl. I have to admit, I found a recipe off Pinterest which stated the basic ingredients (all of 3...super easy!) and added my own twist. Shock? Italian restaurants normally serve a lemon posset with a fresh raspberry component either a sauce or just the berries themselves. I, however, didn't want just a lemon posset. I wanted a citrus posset with freeze dried raspberries and shortbreads. I don't do cooking by halves (haha!). Obviously, if you wish to make this yourselves, just leave out what you don't fancy. If you want to know how I made my shortbreads too I shall include the link here >> https://thatgeordiegirlsblog.blogspot.co.uk/2017/11/gluten-free-scottish-style-shortbreads.html 

Happy cooking & baking! Please if you have a go at this recipe, hit me up on either Twitter @geordiegirlblog Instagram @thatgeordiegirlsblog or comment below... :) 

...Ingredients...
*Serves 6-8*
3 Lemons
2 Limes
1 Orange
1 Tablespoon Freeze Dried Raspberries
300g Golden Caster Sugar
600g Double Cream

...Method...

1. Grate the skin of the citrus fruit into a bowl and set to one side.
2. Cut the fruit in half and juice into another bowl and set to one side
3. In a pan, medium heat, add the cream and sugar and heat gently until all the sugar has dissolved
4. Once dissolved, add your citrus juice and heat for a further minute and then remove.
5. In small serving dishes or ramekins pour the mixture evenly into the dishes and set aside to cool until completely cool
6. Once completely cool, place ramekins or dishes into the fridge to set for roughly 8-12 hours
7. Once chilled and set, sprinkle the possets with citrus peel and freeze dried raspberries and serve 




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