Meet the Rose Posset, your new favourite, no-share dessert.
Now if you’re wondering what a posset is, wonder no more. The modern-day posset is based on an old English dessert – a hot drink made of milk curdled with wine or ale, and spiced with nutmeg and cinnamon – and it delivers insanely delicious results with minimal effort.
This velvety smooth, pretty in pink bowl of creamy goodness is, hands down, the easiest dessert you’ll ever make. In its most basic form you need only three ingredients to make a posset: cream, sugar and lemon. I flavoured my version with rose syrup, sweetened it with honey, and dressed it up with pomegranate jewels. The posset-bilities are endless 😉
My Rose Posset is creamy, indulgent, easy to make, so delicious and the lazy cook’s dream dessert!
This is quite a rich dessert, but the addition of pomegranate balances the sweet cream out beautifully – and if you like your dessert with a bit of a crunch, my Cardamom Shortbread biscuits play really well with this tasty treat!
I hope you enjoy this recipe as much as I did (I literally make it every other weekend… 😏).
Have a delicious day! x
Rose Posset with Pomegranate Gems
Cooking Time: 10min
1 tbsp Honey
2 tbsp Rose Syrup
1/2 tsp Vanilla Extract
1 tbsp Lemon Juice
2 tbsp Pomegranate Seeds
Add cream, maple syrup, rose posset and vanilla extract to a small saucepan over medium-high heat and stir until combined.
Reduce heat as soon as bubbles start forming (a heavy boil will spoil the cream and simmer, stirring, for 3min.
Add lemon juice and stir to combine, remove from heat and allow to cool slightly.
Pour mixture into two ramekins and allow to cool to room temperature.
Place ramekins in fridge for 4 to 12hrs until set.
Garnish with pomegranate seeds and serve.