Rory O’Connell’s Blackberry & Sweet Geranium Posset
Make these delightful little possets with the freshly picked wild blackberries now in season. Rory likes to serve them in little cups or glasses.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
400ml cream
90g caster sugar
5 leaves of rose- or lemon-scented geranium
100g blackberries
50ml lemon juice
Method
Place the cream, sugar, geranium leaves and blackberries in a small saucepan and bring to a bare simmer.
Stir the saucepan occasionally to encourage the sugar to dissolve.
Maintain that bare simmer for five minutes. If the cream boils hard, the texture and consistency of the posset will be spoiled.
Remove the saucepan from the heat and stir in the lemon juice.
You will notice the colour of the cream improving dramatically as soon as the lemon juice goes in.
Now strain the cream through a sieve to remove the geranium leaves and at the same time push as much of the blackberries through as possible.
Pour the strained cream into eight little cups or glasses and allow to cool before placing in the fridge for three hours to set. The posset will keep perfectly in your fridge for several days. I like to cover them to protect the delicate flavour.
Serve with a little softly whipped cream and if you have them, a fresh or crystallised rose petal and a nougatine biscuit.
Recipe from Rory O’Connell’s ‘The Joy of Food’ published by Gill Books
