Raspberry and Elderflower Posset
Raspberry and Elderflower Posset
What you’ll need
Ingredients
Posset
150g fresh raspberries
3tbsp Wild Elderflower pressé
1/4tsp vanilla bean paste
400ml double cream
100g caster sugar
Raspberry sauce
150g fresh raspberries
40g caster sugar
60ml elderflower pressé
Fresh raspberries to decorate
Method
•Blitz the raspberries and Elderflower pressé in a mini food processor and blender until smooth. Then push through a sieve to remove the seeds.
•Pour the cream into a small saucepan with the vanilla and sugar and heat gently until the sugar dissolves. Turn up the heat until steaming and keep stirring the mixture for a further 2-3 minutes. Add the smooth raspberry mixture and leave to cool slightly.
•Divide the posset between 2 glasses or cups and pop into the fridge to chill.
•To make the sauce, add the raspberries, sugar and elderflower pressé to a small saucepan. Heat on low until sugar dissolves, then turn up the heat and bring to the boil mashing the raspberries as you go. Push the mix through a sieve and leave the sauce to cool. Once cooled, divide the sauce between the glasses and decorate with fresh raspberries.