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Lemon Pistachio Posset w/ Strawberry Mint Salad

Lemon Pistachio Posset with a Strawberry Mint Salad

Lemon Pistachio Posset with a Strawberry Mint Salad

Recipe By:  Marli Roberts

Makes: serves 4
Preparation: 20 min
Chilling: Overnight  
 
For the Posset
2 lemons zest and juiced - strain juice and measure 115ml for use
400ml WW double cream
50g WW roasted pistachios, shelled and chopped very fine
120g Vanilla Castor sugar (add seed of ½ vanilla pod)
 
Mix the cream, lemon zest and sugar and pistachios in a saucepan. Bring to the boil, stirring to dissolve sugar. Remove from the heat- add lemon juice and stir well. Strain- pressing the zest& nuts to extract as much flavour as possible- discard the zest& nuts (into a jug). Allow to settle for 5 minutes
Skim the froth from the top of mixture. Pour equal amounts into glass containers/ glasses
Leave to cool. Cover with cling film and refrigerate overnight
 
Fresh strawberry, mint and ginger salad
 
250g ripe strawberries, hulled, quarters
12-15 mint leaves ( small leaves of mint)
1g ginger, freshly grated
1 lime, fine zest (halved)
Honey/ xylitol, optional
 
Toss together lightly; add a dash of lime juice- leave in the fridge until ready to serve.
 
Strawberry, ginger and lemongrass Cooler/ coulis
 
250g strawberries, rinsed, hulled
50-75ml Ginger and lemongrass cordial
 
Blend the strawberries (strain –optional). Add honey and lime juice to taste
 
To assemble dessert
 
Spoon 10ml of Cooler on top of each posset
Top generously with strawberry salad and roasted pistachios macaron.

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