Recipe Vicki Ravlich-Horan, Images Ashlee DeCaires
A posset is a very simple old-fashioned dessert, so I have tarted it up with the addition of an Aperol jelly and crisp tuile. With that said you can enjoy a simple unadorned posset without the jelly. Try setting it in hollowed out orange halves for a little fun and cheat by serving it with store bought shortbread or biscotti.
For the jelly:
3 sheets of gelatine
¼ cup Aperol
½ cup prosecco sec
¼ cup orange juice (approx. 1 orange)
Soak the gelatine in a small bowl of cold water for 5–10 minutes. Put the Aperol, prosecco and orange juice in a pan and heat gently. Squeeze the water from the softened gelatine leaves and mix them into the warm liquid. Stir to dissolve completely before pouring into 6 glasses. Leave to set in the fridge for 2 hours.
For the posset:
2 oranges
300ml double cream*
½ cup sugar
Finely grate the zest from one orange then squeeze the juice from 2 oranges.
Place cream and sugar into a saucepan and gently heat, stirring to dissolve the sugar. Once the sugar is dissolved increase the heat and bring the cream to a boil. Boil for 3 minutes, stirring continuously.
Take off the heat, add the orange zest and juice. Stir thoroughly and watch the cream thicken. Allow to cool, stirring occasionally to avoid lumps forming. When at room temp, divide over the set jelly.
*Regular cream will work but if you can find double cream (Lewis Road do a version of this) you will get a thicker posset.
Pistachio Tuiles
2 egg whites
50g butter, softened
50g caster sugar
50g flour, sifted
1 tbsp pistachios, finely chopped
Whisk the egg whites until stiff and set aside.
Cream the butter and sugar together until light and creamy. Fold in the egg whites along with the flour.
Spoon into a piping bag fitted with an 8mm nozzle and pipe biscuits about 10cm long and 1.5cm wide, leaving a little space between them as they will spread. Sprinkle with pistachios and bake for about 8 minutes until golden around the outside.
Cool on a rack and store in an airtight container.
