Lime and Elderflower Possets

This is the pudding that I came up with for the recent foodbloggers’ Masterchef cookoff with Miele.    When planning a menu it is perfectly normal and reasonable to come up with a pudding first and then plan a main course to go with it?   I wanted a very summery pudding using my homemade elderflower cordial;  it also had to be very quick to make, impossible to mess up and hopefully delicious.   I think that I have attained all 3 requisites here.   Looking back over my archives it would also seem that possets will freeze well too.

As these possets have extra liquid from the cordial added to them I used extra thick double cream to make sure they set.

Lime & Elderflower Possets (makes 4 – 6)

284 ml carton extra thick double cream
2 oz sugar
juice and zest of one lime
1tbs (15ml) elderflower cordial

Simply scrape the cream into a saucepan and bring to the boil keep a close eye on it as  it can very rapidly (and messily) boil over.  While the cream heats zest the lime into the pan.   Once it boils, add the sugar, lime juice and cordial.   Simmer for a minute stirring well until the sugar has dissolved.     Pour into serving dishes – 4 ramekins or 6 espresso cups.   Chill until set before serving.    I made these and they were set in under an hour.

I served with strawberries marinated in elderflower cordial and Irish lace biscuits (recipe to come)