Turkish Delight Posset

For those days when you just want a spoonful of something sweet and rich. I made the mistake of passing this recipe on to my children, who now realise that it’s blissfully simple and can no longer be persuaded that I’ve spent hours in the kitchen preparing it.

 

Turkish Delight Posset

This is a rich dessert that will serve four, though I often put it into shot glasses accompanied by a shortbread type biscuit, in which case it will easily stretch to six.

300 ml double cream
50g caster sugar
Rose petals
Juice of 1 lemon
2 tablespoons Elderflower Gin*

Snip the rose petals from the flowers leaving behind the tough base of each petal. I use one or two roses depending on their size and how scented they are, so use your own judgement on how subtle you want the taste to be.

Put the cream, sugar and rose petals into a pan, stirring to dissolve the sugar and bring slowly to the boil. Boil for 3 minutes and then remove from the heat. Whisk in the lemon juice and elderflower gin, strain into a jug and leave to cool for 10 minutes.

Pour into small glasses or dishes and chill for at least four hours.

*Replace with Elderflower Cordial for a non-alcoholic version

 

More rose petal recipes here