FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- When cooking your cream and sugar, it’s 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!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Fig & Blackberry Posset
Servings
2-3 servings
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Ingredients
Fig & Blackberry Posset
- 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
Instructions
Enable Step-by-Step Mode- 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.
- 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 min
- Pour into fig shells or ramekins. If using ramekins, you can fill about 2-3 medium size dishes.
- Chill for at least 2 hours or overnight preferred! Serve cold and enjoy!!
I can’t get it to set…tastes delicious though!
Hi Bonnie! Thanks for trying this recipe! Posset needs probably about 3-4 hours to set firmly (or overnight). If that time has been reached and its still not setting– Its possible that it might need longer time on the stove- you can try transferring the posset back into the saucepan to cook (a strong boil) for about 3 minutes. I would also add another tbsp of whipping cream to help thicken. Then back into the vessels. Feel free to share more details so I can help you troubleshoot it! Thanks again!