This article was written for Annabel & Grace, which is now part of Rest Less.
Quite a few of my friends like the sweet delicate flavour of elderflower. So this recipe by Mary Berry – which, quite frankly, couldn’t be simpler and does not require an ice cream maker – is a no brainer when I’m entertaining. Just add some plump and juicy summer berries, dust them with icing sugar and you’ll have a deliciously fragrant dessert.
Servings
4
servingsPrep time
2
hoursThis elderflower posset dessert is so fragrant and the ingredients are just whipped together and frozen (it doesn’t need churning).
Ingredients
150ml/¼ pint pouring double cream
150ml/¼ pint elderflower cordial
summer berries, to serve
a dusting of icing sugar
Directions
- Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined.
- Freeze in a plastic tub until completely frozen.
- Place in the fridge for 15-20 minutes to soften slightly, then serve with a few summer berries and decorate with a dusting of icing sugar.
- To serve in individual glasses, scoop the frozen posset into a food processor and blend to remove any ice crystals. Transfer to pretty little dessert or Martini glasses for at least three hours or overnight in the freezer. Serve as above.
Notes
- This could also be made with other fruit cordials. But don’t be tempted to use fruit juice, it is the sugar in the cordial that makes the posset freeze smoothly.