Raspberry possets, lemon curd and pistachio thins.
Posset I like that word it has a nice ring to it, I looked it up and a posset was a British hot drink of milk curdled with ale or wine hmmm not so nice I do not like the word curdled. The drink was popular in the medieval times. Now we commonly know a posset as a cream and lemon desert similar to a syllabub.
A posset is super easy to make its literally boiled sugar and cream that’s been set in the fridge. I added a couple of extra elements to the possets, a lemon curd and a pistachio thin. It makes the process a bit longer but its still easy. You can make the lemon curd in advance or if you like you could of course buy some. I think a biscuit of some form is important it provides a contrast in textures and of course works as a great posset scoop.The pistachio works well with the raspberry and lemon but you could make whatever sort of biscuit you fancy, a shortbread would be nice, if pistachios your thing though like me then I have another pistachio biscuit recipe you might like too.
Although these are raspberry possets you still need to add some lemon juice so the posssets set. The raspberry adds a lovely sweetness and of cousre a glorious pink colour. They look so cute, little pots of raspberry cream and they taste heavenly. I think they would make a wonderful offering for your loved one this valentines day.
Raspberry possets with lemon curd and pistachio thinsprint recipe Serves 6 Takes 2.5 hours (includes setting time and baking the thins)
For the possets 225g Raspberries (Set 6 whole raspberries aside to decorate) 2 Tbsps caster sugar for the raspberry puree 600 ml Double cream 175g Caster sugar Juice of 1 lemon 30g Pistachios crushed 100g Lemon curd
For the Lemon curd click this link to see my lemon and orange curd recipe, just substitute the oranges for all lemons.
For the pistachio thins (makes 12) (Adapted from cooking madness chocolate pistachio thins ) 60g Plain flour
120g Ground pistachios 2 Egg whites 60g Caster sugar 1 tsp oil 1/2 tsp vanilla essence pinch of salt
Directions 1. In a pan add the raspberries (save 6 whole to decorate) and 2 tbsps caster sugar, heat on medium heat for 5 mins until raspberries soften. Pass the raspberries through a sieve and set the puree aside. 2. In a separate pan on a low to medium heat add the cream and sugar and slowly bring to the boil. 3. Remove the cream from the heat and mix in the raspberry puree and lemon juice. 4. Leave to cool then pour into ramekins, cover with cling film and put in the fridge for a least 2 hours. 5. Whilst the possets are chilling make the lemon curd and chill in the fridge see lemon curd recipe here 6. To make the pistachio thins, preheat the oven to 180c and line a loaf tin. In a mixer mix the egg whites until stiff peaks form, gradually add the sugar then the vanilla and the oil. 7. Now with a spatula gently fold in the flour, salt and and ground pistachios. 8. Spread mixture in to the loaf tin and bake for 20 mins. Remove from the oven and leave to cool, Reduce the temperature of the oven to 80c. Line a baking tray. 9. Carefully remove the mixture from the loaf tin and cut into thin slices. Lay the slices onto the baking tray and cook in the oven for 1 hour. 10. Remove the possets from the fridge and decorate, pipe a blob of lemon curd on and top with a raspberry sprinkle with crushed pistachios and serve with a pistachio thin.