Lool, if you are tired of me and my Agbalumo experiments, imma have to ask you to step aside for a minute or two because there’s more.
I’ve been wanting to make this posset since I first realised how acidic Agbalumo was. How it curdled milk. Yep, this has been in my plan for a year and a bit.
So what’s a posset? According to Wikipedia, A posset (also spelled poshote, poshotte) was a British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century. The word is mainly used nowadays for a related dessert similar to syllabub. In the Middle Ages, it was used as a cold and flu remedy and was more of a drink than a mousse.
So finally, I gave it a go. I did feel a bit disappointed because the end result was a bit too sweet and orangey and not as full of Agbalumo flavour as I’d hoped. And, it didn’t quite ‘set’. It thickened but not considerably.
I think the addition of orange juice might have inhibited the setting so I’m going to try this but with lime juice which is more acidic than orange. Because we don’t give up.
- To make possets
- Juice of 1 orange
- Agbalumo juice (from macerating in sugar)
- 125g caster sugar
- 425ml double cream
- 1 teaspoon crushed roasted peanuts
- 1 teaspoon chopped agbalumo flesh
- Pretty flowers to top
- Combine the orange juice and agbalumo juice, to make about 100ml juice.
- In a small pan, combine the juice and sugar on low heat and bring to the boil, stirring occasionally, until the sugar has dissolved. Keep warm.
- Pour the cream into a small, heavy-bottomed pan and heat gently until it comes to the boil, about 4 - 5 minutes. Pour into the syrup, whisking to combine. Pass through a sieve.
- Pour into moulds - ramekins, small bowls, whatever your heart desires.
- Let them cool and then chill for a couple of hours until set.
- To serve, decorate with the peanuts, agbalumo and pretty flowers - I used waterleaf blooms.