A fresh-tasting dessert where the tart fruit purée contrasts with the sweetness of the posset.
Serves: 4
Ingredients
For the fruit purée
● 200g redcurrants
● 2 tsp sugar
● 2 small white flat or doughnut peaches
For the posset
● 400ml double cream
● 1 vanilla pod
● 200ml buttermilk
● 125g caster sugar
Method
● For the fruit purée: put the redcurrants in a pan over a low heat and cook gently until the juice starts to run. Bring to the boil, stir well, remove from the heat and rub through a sieve to extract as much pulp as possible. Discard the seeds. Stir the sugar into the purée until dissolved.
● Put the peaches in a bowl of boiling water for up to 1 minute (ripe peaches will take less time). Remove and cool under cold water. Use the tip of a knife to loosen the skin, then peel it off. Halve and stone the peaches. Cut the flesh into small slices and mix with the redcurrant purée. Divide this mixture between 4 glasses - I use chunky tumblers, which hold about 300ml each - and chill.
● For the posset: put the cream and the vanilla pod in a heavy-based saucepan over low heat. Heat very gently until the cream comes to boiling point - about 15 minutes, if possible. (If it reaches boiling point quickly, turn off the heat and leave to infuse for the remaining time.) Remove the vanilla pod.
● Put the buttermilk in a heatproof bowl. Add the sugar to the cream and stir well to dissolve. Heat a little once more if necessary, to ensure the mixture boils. Immediately remove the pan from the heat and pour the cream mixture into the bowl containing the buttermilk. Stir well, then divide this posset mixture among the glasses. Chill for several hours. For a picnic, transport the glasses over a chilled ice pack in a box or other container so that they will remain upright.
Adapted from The Picnic Cookbook, National Trust Books