Skip to main content

Peach posset

 


Method 1

Ingredients

4 just-ripe peaches

2 tbsp brandy

2 tbsp light muscovado sugar

300ml/10fl oz double cream

75g/2½fl oz caster sugar

1 large unwaxed lemon, finely grated zest and juice only

borage or mint leaves, to decorate

Method

Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin.

Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses.

Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm.

Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight.

Decorate with borage flowers or mint.


Method 2

🍑 Peach Posset Recipe (serves ~8)

🧾 Ingredients

For the peach base:

4 ripe peaches

2 tbsp brandy

2 tbsp light muscovado sugar

For the posset cream:

300 ml double cream

75 g caster sugar

Zest and juice of 1 large unwaxed lemon

Garnish with fresh mint or borage leaves (optional).

🥣 Instructions

Prepare the peaches:

Briefly dip peaches in boiling water (~30 seconds) to loosen the skins, then plunge into cold water. Peel, dice into ~5 mm cubes.

Soak fruit:

Toss peach cubes with the brandy and muscovado sugar, then divide evenly into 8 small glasses or ramekins

Make the lemon cream:

Heat the cream, caster sugar, lemon zest, and juice gently in a saucepan over medium heat. Stir until sugar dissolves, then simmer for 2 minutes.

Remove from heat and cool slightly to lukewarm.

Assemble:

Pour the cream mixture over the peach layer in each glass.

Chill:

Refrigerate uncovered for at least 4 hours, but preferably overnight, until set.

Serve & garnish:

Decorate with mint or borage leaves if available, and serve chilled.

📋 Recipe Overview

Component Quantity

Peaches (diced) 4

Brandy 2 tbsp

Light muscovado sugar 2 tbsp

Double cream 300 ml

Caster sugar 75 g

Lemon zest + juice 1 large lemon

💡 Tips & Variations

Ripeness matters: Use ripe, sweet peaches for best flavour and texture.

Non‑alcoholic option: Omit brandy and toss fruit in a little peach juice or orange juice with sugar.

Citrus twist: Substitute lemon with lime or orange for different posset variations. Citrus acidity ensures the cream sets beautifully.

Vegan adaptation: Use coconut cream sweetened lightly, using citrus juice or vinegar for coagulation. Traditionally coconut cream doesn't set as firm, but chilling helps.

Torch caramel: After chilling, lightly sprinkle peaches or cream with sugar and caramelize with a torch for a brûlée‑style twist.

✅ Why Posset Is Great

Super simple: just three main components—cream, sugar, and citrus—for a naturally setting dessert. No gelatin or eggs needed.

Elegant presentation: layered in glasses with fruit at the base and silky cream on top.

Make ahead: Ideal to prepare the evening before—the longer chill time improves texture and flavour.



Labels:

Comments

Post a Comment

Popular posts from this blog

Reuben sandwich

  Method 1 Ingredients 8 slices corned beef 100g gruyère, sliced 4 tbsp butter, softened 8 thick slices rye bread 75g white sauerkraut For the mayonnaise 100g mayonnaise 2 tbsp soured cream 1 small shallot, finely chopped 2 tbsp parsley, finely chopped 2 tbsp pickled cucumber relish ½ tbsp creamed horseradish ½ tbsp Worcestershire sauce 2 dashes hot sauce ½ lemon, juiced STEP 1 Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper. STEP 2 Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling. STEP 3 Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned be...
Post a Comment
Read more

Ham, cheese & potato pie

  Method 1 Ingredients 350g new potatoes 375g ready-rolled puff pastry 100g crème fraîche 50g thinly sliced ham 125g brie or camembert cheese, halved and sliced green salad, to serve (optional) STEP 1 Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice. STEP 2 Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go. STEP 3 Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish – the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a sa...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more