Bergamot posset with violet sugar
This is about as easy a dessert as it's possible to make. Literally a child could make it. The bergamot citrus gives it an exotic Earl Grey flavour, but you can also use ordinary lemons. The violet sugar is available from souschef.co.uk, one of my favourite online ingredient emporiums.
Course: Dessert, Pudding
Cuisine: English
Keyword: Bergamot, Citrus recipes, Easy Dessert, Posset, Violet sugar
Servings: 2
- 200 ml double cream
- 50 g caster sugar
- 1 bergamot lemon zest and juice
- 2 tbsp violet sugar
Pour the cream and the sugar into a saucepan and heat gently until the sugar is melted.
Remove from the heat and let it cool. Add the zest and juice from the bergamot or other citrus fruit, stirring it in.
Pour it into a ramekin or heart-shaped dish. Chill in the fridge for a couple of hours.
Sprinkle the violet sugar over the top. Serve.