Move over lemon, there’s a new posset in town! And be still my beating heart, this one is a beauty.
Introducing you to…Gooseberry posset!
I love gooseberries so much. I really don’t think they get nearly enough credit, and they deserve to be so much more popular than they are, especially since there’s so many delicious things you can do with them!
It’s pretty simple to get started. Pop them in a pan with a splash of water, a sprinkle of sugar or honey, and a splash of elderflower cordial and cook for just a few minutes until they begin to burst. Then remove from the heat and allow to cool.
Now your options are plentiful: stir through some thick Greek yoghurt for an easy breakfast or a great pudding, add some crumble topping and bake in the oven, whip up some cream and fold through the gooseberries before leaving to set in the fridge for a delicious fool, or don’t put it in the fridge, add some crushed meringues, and serve immediately for a delicious take on an Eton mess!
I’ve done all these things and each and every one of them are simply divine.
What I’d never done before was to make a gooseberry posset, and I could kick myself for not thinking of it sooner!
After all, I absolutely adore lemon posset, and it’s one of my all-time favourites. For something made almost entirely of sugar and cream, it is deliciously light and wonderful. So when I stumbled across the idea for a gooseberry posset, I knew it was going to be gorgeous.
And by George (who is George?) it was.
You MUST make this immediately, if not before.
I added some extra stewed gooseberries and crumbled shortbread (flapjack would work too) on the top for a bit of extra flair, but these are out of this world just as they are.
- 175g gooseberries
- 1 teaspoon of sugar /honey
- splash of water
- 1 teaspoon elderflower cordial
- 300ml double cream
- 40g caster sugar
- Simply pop the elderflower, 1 tsp sugar, splash of water and elderflower into a pan and bring to a simmer. Cook for just a minute or so until the gooseberries begin to burst. You can encourage them with the back of a wooden spoon and then remove the pan from the heat and allow to cool.
- Once cool, strain in a sieve, so you get about 125ml of the gooseberry juice. leave the pulp to one side - this is delicious adorned atop the possets
- Heat the cream and sugar in a pan and bring to scalding point (not boiling point). Stir continuously for 3 minutes exactly. It will try to boil over so you may need to adjust the heat by pulling the pan off the heat every now and then.
- Stir in the gooseberry juice, and then pour into pots and set in the fridge for at least 2½ hours.
- Once set, pop the gooseberry pulp on the top, add some crumbled biscuits for some extra crunch and dig in. Utterly divine.