Pretty in pink, this Pomegranate Possets dessert has a very pleasant tangy creamy flavour. Great with the nutty crunch of biscotti. I’ve given the recipe to bake the biscotti here as well, but you could always cheat and buy ready made if you are short of time.
Ingredients serves 4 – 6
For the posset:
- 180ml pomegranate juice
- 600ml double cream
- 135g caster sugar
- Zest of half a lemon
- To serve: 50g pomegranate seeds and zest of one lemon
For the biscotti:
- 250g plain flour
- 1 tbsp baking powder
- 250g caster sugar
- 110g pistachios
- Zest of half lemon
- 2 eggs
- 1 egg yolk
How to prepare
1 To make the posset, put all the ingredients in a medium-size pan. Bring to the boil while stirring with a whisk, then turn the heat down slightly and simmer for 4 minutes.
2 Pour the mix thought a fine sieve, skim with a spoon or ladle to ensure your possets have a smooth clean finish, then pour into your choice of serving glasses.
3 For the biscotti, mix together the flour, baking powder, sugar, pistachios and lemon zest. In another bowl, beat the eggs and egg yolk together.
4 Add the egg to the dry ingredients gradually, mixing constantly until the dough comes together. Roll out into an oval 3cm deep and chill in the fridge for one hour. Meanwhile, preheat the oven to 180C/350F/gas mark 4.
5 Remove from the fridge and put on a baking tray lined with baking parchment. Put in the oven for 20 minutes then leave to cool.
6 Once cool, cut into 1cm-thick slices, on an angle. Return the slices to the baking tray, turn the oven down to 140C/275F/gas mark 1 and bake for 6-10 minutes, until the slices are set in the middle. Remove and place on a cooling rack.
7 To serve, put the fresh pomegranate seeds on top of the posset, with the grated lemon zest and the biscotti on the side.