This deliciously tangy pudding and sweet berry combination makes for a wonderful dessert. Perfect for showers and summer entertaining.
Course
Easy Dessert
Authorloosely adapted from Bon Appetite May 07 issue
Ingredients
Posset:
2cupsheavy whipping cream
2/3 cupsgranulated sugar
5tablespoonsfresh orange juice
Mint leaves for garnish - optional
Blackberry Compote:
1/4cupplus 2 tablespoons cup orange juice
1 1/2teaspoonscornstarch
1cupblackberries or raspberriesreserve ¼ cup for garnish
1/4cupgranulated sugar
Pinchcinnamon
Pinchground cloves
Instructions
Posset
Bring cream and sugar to boil over medium-high heat, stirring until sugar dissolves. Continue boiling for 5 minutes stirring constantly. Adjust heat as needed so the cream doesn’t boil over. Watch this closely as it can boil over very quickly.
Remove pan from heat. Stir in orange juice. Let cool, about 15 minutes.
Pour even amounts of orange posset into four 5-ounce mini dessert dishes. Refrigerate at least 2 hours, or until set.
Once the posset is set, top off the posset with the blackberry compote.
Garnish possets with fresh blackberries and serve.
Blackberry Compote:
In a small bowl, combine 2 tablespoons of the orange juice with the cornstarch.
Put the ¾ cup blackberries in a small saucepan with the sugar, the remaining 1/4 cup orange juice, the cinnamon and cloves.
Bring to a simmer over low heat and continue simmering 1 minute.
Stir the cornstarch mixture and add it to the compote.
Simmer, stirring, until thickened, about 3 minutes. Mash half of the berries if you like more of a sauce consistency. Put in refrigerator until ready to use.