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, right? 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.
Try these Elderflower Ice Pops also!
Lime & Elderflower Possets
- 284 ml carton extra thick double cream
- 2 oz sugar
- juice and zest of one lime
- 1 tbs 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)