
Fruity Possets
Tropical flavours made all the better with Tropika!
Serves: 6
Preparation time: 15 minutes, plus 1 – 2 hours to set
Ingredients:
For the pineapple possets:
- 300ml double thick cream
- 75g castor sugar
- 125ml Tropika, pineapple
- Zest & juice of 1 lemon
For the mango, peach possets:
- 300ml double thick cream
- 75g castor sugar
- 125ml Tropika, mango peach
- Zest & juice of 1 lemon
For the orange possets:
- 300ml double thick cream
- 75g castor sugar
- 125ml Tropika, orange
- Zest & juice of 1 lemon
To serve:
- 4 lemons
- 4 oranges
- coconut flakes, toasted
- Mint
How To Make Possets
- Start by preparing the shells, start by slicing the lemons and oranges in half lengthwise, the spoon out the flesh and set aside for later, you can blend this up and use in the posset mixture.
- Place the clean orange and lemon halves on a baking tray for later.
- Place double cream, castor sugar, Tropika, lemon juice and zest into a saucepan, bring the mixture to a simmer then remove from the heat, before it starts to boil, divide the mixture into each orange or lemon shells, place in the refrigerator until set, once the possets are set garnish as desired and enjoy.