Mango & Lemon Posset, or any posset, is just about the easiest dessert you can make. It takes very little time too.
A small ingredient list is another great advantage to posset. Cream, sugar and fruit juice are all that is needed. Acidity, though, in the juice is the key to the posset.
I should caution, however, that the dessert is very rich. So small portions are a good idea. For this recipe I adapted, slightly, one I saw in The Guardian. The title of that recipe was Little Mango Pots. But having read the recipe I decided it was most definitely posset.
Having made several versions of posset in the past, which I thoroughly enjoyed, I decided to try this one too.
My only concern was the texture of mango. It tends to have a slight graininess in when puréed, though some types of mango are smoother. If you don’t have, or can’t get, fresh mango canned pulp will work well too.
It might be possible to make a posset with mango and not use lemon. But the cream needs acidity to react and thicken, which is most definitely achieved with lemon.
As I mentioned the recipe is very simple. Mix together the mango, cream and a little sugar. Place them in a pan and heat until boiling. Boil for one minute and add in lemon juice and bring back to the boil. The simply decant into small dishes or glasses. Allow the posset to cool and refrigerate for as long as it takes for the mixture to set. In most cases that will take 3 to 4 hours.
I mixed my ingredients as mentioned above and brought them to a boil on the stove. Then I stirred in my lemon juice. Once it came back to the boil I took it off the heat and divided it equally into four glasses.
It took a good hour to cool down to room temperature. Then I put the glasses into the refrigerator and left them to set completely.
I then had a taste, which was smooth and creamy. The sweet fruitiness of the mango, along with tartness from the lemon was just perfect. The small amount of sugar was just enough too, making it a perfect dessert.
A great biscuit to go with posset is Hazelnut Shortbread Thins.
Mango & Lemon PossetCourse: DessertsDifficulty: Easy
300ml(1 1/4 cups) mango purée
300ml (1 1/4 cups) double cream
50g(1/4 cup) caster sugar
80ml(1/3 cup) lemon juice(about 2 lemons)
- Place the purée, cream and sugar into a saucepan and stir to combine.
- Place the pan on the stove and bring the mixture to a boil, stirring all the while.
- Allow the mixture to boil for about one minute.
- Pour in the lemon juice and bring the mixture back to the boil.
- Once it has come back to the boil turn off the heat and pour the posset into glasses.
- Allow the posset to cool and then refrigerate until it has set completely.