A perfect combo of blackberries & figs
Elegant, yet decadent
The perfect mini treat for you & for… you
Prep Time: 20 min
- 2.5 oz blackberries
- 5 oz whole figs, cut and middle carved out
- 1 tsp lemon zest
- 1 tbsp water
- pinch of salt
- 8 oz heavy whipping cream
- 2.5 oz granulated sugar
- When cooking your cream and sugar, its important to constantly stir so that the sugar dissolves and once the mix boils, it can overflow. Keep an eye on the mixture!
- I have not tried this recipe with half and half or milk, or even other milk alternatives, as the thickness in the cream is what helps the posset set up in the fridge!
- This is an incredibly easy, yet sophisticated dessert. Everyone you make this for will be super impressed!
Cook Time: 5 min
Wait Time: 2 hrs
Yields: 2-3 servings
What you need
Fig & Blackberry Posset
What to do
1. In a medium saucepan, place the carved out insides of the figs, blackberries, salt, water and lemon zest. I like to add 1 tsp of sugar (not mentioned in ingredients) to help reduce and loosen up the fruit. This is optional! Cook this mix on medium heat and cook until the blackberries and figs have broken down. About 7-10 minutes. If the mix looks chunky, add a touch more water to help it loosen up. Remove from heat and press the mix through a mesh sieve over a glass bowl. Set the drained juice to the side.
2. Add cream and sugar to another medium saucepan. Cook over medium, stir constantly (*see note below). Bring to boil and let the mix boil for 3 minutes. Dont walk away, the mix could boil over! Remove from heat. Once it has cooled for 1-2 minutes. Pour the reduced blackberry and fig mix into the cream. Stir until incorporated. Let the mixture cool down for about 10 minutes.
3. Pour into fig shells or ramekins. If using ramekins, you can fill about 2-3 medium size dishes.
4. Chill for at least 2 hours or overnight preferred! Serve cold and enjoy!!