Elderflower posset with gooseberries
Per serving
Make a simple, elegant dessert that can be enjoyed with friends outdoors. Topped with gooseberries, it becomes an impressive finish to a summer menu.
Ingredients
6 serv.Step-by-step instructions
- 1
First make the posset. Pour the cream into a large saucepan, add the sugar and cook over low‑medium heat, stirring constantly until the sugar dissolves, about 4 minutes. Bring to a gentle boil and simmer for 1 minute, then turn off the heat and add the lemon zest and juice, then the elderflower nectar. Divide the mixture among six small glasses or ramekins, cool to room temperature, then refrigerate for at least 3 hours. Store in the fridge for up to 24 hours.
- 2
For the topping, if using fresh gooseberries, best to trim the tops and stems with a small sharp knife. Transfer them to a saucepan with the elderflower nectar and sugar. Cook over medium heat 8‑10 minutes, if using frozen, or 5‑7 minutes if fresh, until the berries are soft but retain their shape. Let cool to room temperature or chill in the fridge. Serve the possets, topped with the prepared gooseberries.
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