Most people know at least something about food and wine matching, even if it is just following the most basic rule of white with fish, red with meat. For the novice wine drinker the first differences you learn are between red and white, light or heavy, dry or sweet. As you drink more wine your palate develops and you learn to identify and label many different tastes. It is very similar with both chocolate and coffee. I have realised that both are easily as complex as wine, but I have been lazy about properly tasting them, I tend to munch and gulp rather than actually taste and think.
I have been to two amazing coffee events recently that have really forced me to think about my coffee, the first was with Union Roasted (the post is coming) and the second was with Cafe Direct who invited me to a food and coffee matching class and to taste their range of Fair Trade coffees.
I was challenged to come up with a recipe for Cafe Direct’s Kilimanjaro coffee, which they describe as bright, lively with berry and citrus flavours. I was given a bag of apples, lemons and limes, access to some basic pantry ingredients, and set to work.
I loved my lemon & lime posset which I paired with an apple filo strudel, but was quite disappointed in the filo pastry, the resulting strudels were heavy and soggy; frankly not worth eating. I realised after cooking them that the packet of pastry had about a quarter of the sheets that my usual brand does, but weighed the same, so the sheets were 4 times the thickness!
I have tweaked and recreated the pudding, layering the posset on top of the apple. Served in a wine glass I think this makes an elegant, and easy pudding that you can make up to 48 hours in advance. Perfectly fuss free!
A deliciously quick fruit dessert that looks and tastes great from little effort.
- 2 small apples peeled and finely chopped. About 8oz / 200g when prepared
- 30 g golden syrup (2 tbsp)
- Juice of 1 lemon
- 2 tsp water
- 284 ml double cream 1 pint carton
- Juice of 1 lemon reserve 2 slices for garnish before juicing
- Juice of 1 lime
- 75 g sugar (3oz)
Place the ingredients for the compote into a small saucepan and gently simmer until the apple is soft. Allow to cool (pouring something hot into a cold glass could easily crack it) and divide between 4 wine glasses. I use a jam funnel to ensure the fruit lands at the bottom of the glass rather than sliding down the sides.
Put the cream into a medium sized pan and bring to the boil. Add the juice and sugar and simmer for a minute or two stirring well. Remove from the heat. Allow to cool, to avoid cracking the glasses, and then pour over the apple compote. Chill to set for a few hours in the fridge before serving.
For an extra indulgence pour a little more cream over the top of the possets before serving.
You may also like this recipe for elderflower and lime possets.
Click for a printable recipe for Apple, Lemon and lime possets.
Thank you to Cafe Direct for a lovely and informative evening.