Lemon and lime posset with prickly pear and star anise syrup

Lemon and lime posset with prickly pear and star anise syrup

Ingredients

Posset

• 900ml double cream
• 250g caster sugar
• 1 ½ lemons, zest and juice
• 1 ½ limes, zest and juice

Syrup

• 4 prickly pears, peeled
• 100g caster sugar
• 1 lime, zest and juice
• 1 vanilla pod
• 1 star anise, broken
• Freshly ground pepper

Garnish

• Icing sugar
• Mango, diced

Method

1. Bring the cream and sugar to the boil in a saucepan.
2. Reduce the heat and simmer for 3-5 mins to reduce the mixture slightly.
3. Add the lemon and lime zest and juice to the mixture and simmer for a further 2 mins.
4. Pour evenly into four glasses and chill in the fridge for about 2 hours until set.
5. Heat the pears in a sauce pan, add the sugar and cook over gentle heat for 10 mins or until the mixture has a thick, jam-like consistency.
6. Add the lime zest and juice and vanilla pod and cook until the mixture thickens. Strain the mixture to separate the pulp and the syrup and leave to cool completely.
7. Before serving, add a little bit of black pepper.
8. Take the posset out of the fridge 30 min before serving.
9. Add a tablespoon of syrup and garnish diced mango and a dust of icing sugar.

This recipe first appeared on Gourmet Today TV, aired on TVM on 2 October, 2015.