Raspberry rose lemon posset
“My favourite kind of Indian desserts are custards and creams. I can remember savouring silky smooth shrikhand and rich warm kheer during big holiday dinner. Possets give me the same type of feel. They are a citrus-flavoured (usually lemon) dessert that has a texture similar to pudding or pot de crème but without eggs! This posset would fit right in on a Holi dessert table, when desserts like rabdi (thickened sweet cream), thandai (milk mixed with nuts and spices), and ghughra (nut-filled hand pies) are typically served.
Possets are made possible by the reaction between the cream and acid from the lemon juice. The cream is first boiled so that a good amount of water content is evaporated, and the majority of the cream left is fat. Then you add the acid, which will cause the protein in the cream to solidify, but the high fat content gets in the way of the protein and instead of curds you get a velvety, creamy texture! Resting and straining the custard before pouring it into the ramekins ensures that you won’t develop a skin on your posset when you refrigerate it.
If you do decide to make this for a make-ahead party, just pour the custard into small shot glasses and refrigerate overnight. Decorate with whipped cream and garnishes the next day before serving!” — Hetal Vasavada
MAKES 8
2 tsp grated lemon zest
½ cup plus 1 tablespoon caster sugar
2 cups (480ml) heavy cream
¼ cup (60ml) fresh lemon juice
2 tbsp raspberries, plus more for decorating
¼ tsp rose water
pinch of salt
For decorating
whipped cream
dried rose petals
fresh raspberries
edible glitter
In a medium saucepan, combine the lemon zest and sugar. Rub the zest into the sugar until the sugar is wet and pale yellow. Add the heavy cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, stirring often.
Meanwhile, blend the lemon juice and raspberries together in a small blender until smooth. Strain the juice through a sieve to get rid of the raspberry seeds and set aside.
Remove the cream mixture from the heat and stir in the lemon/raspberry juice, rose water, and salt. Let the mixture cool for 15 minutes.
Strain the mixture into a measuring cup with a spout and pour the mixture into eight 4-ounce (115ml) ramekins. Refrigerate the possets or 2 to 3 hours, or until set.
Decorate with whipped cream, dried rose petals, fresh raspberries, and a touch of edible glitter!
This is an edited extract from Desi Bakesby Hetal Vasavada, Hardie Grant Books, RRP $59.99. 📷 Hetal Vasavada