Recipe by Georgia East
Simple to prepare but impressive to serve, these dreamy creamy desserts are easily made the night before. The rosé jelly adds a gentle acidity to the sweet richness of the possets.
Prep time: 10 minutes plus overnight setting /Serves: 6
- 600ml double cream
- 200g fine caster sugar
- 3 lemons, zested and juiced
- 1x 80ml sachet of powdered gelatine
- 375ml Vin de Joie rosé
- 100g fine caster sugar
- 1 large lemon, very thinly sliced
Put the cream, sugar and lemon zest into a large saucepan and gently heat, stirring, until the sugar has melted. Bring to a rolling simmer and cook the mixture gently for 3 minutes. Turn off the heat and stir in the lemon juice. Strain the mixture to remove the lemon zest and divide between dessert bowls, cool to room temperature, then carefully cover and chill for at least 3 hours or overnight.
Once the possets have mostly set, they are ready for the rosé jelly. Prepare the powdered gelatine according to the packet instructions and stir through the rosé wine. Carefully pour about half a centimetre of jelly on top of each posset. Lay a slice of lemon on top of each jelly and pour over more rosé jelly to cover the lemon slice. Continue to chill the possets until ready to serve.