A smooth, fresh cream dessert with lemon, finished with fruity olive oil and crunchy pistachio. You only need a few ingredients, but allow at least four hours for it to set in the fridge.
Posset is a cream dessert that sets when citric acid reacts with the proteins in cream. This makes it remarkably simple to prepare: there’s no need for gelatin or eggs. This version uses that classic technique, with fruity olive oil and pistachio adding a contemporary Mediterranean touch. The result is firm enough to eat with a spoon, but should remain smooth and creamy.
Set out four small glasses or bowls. Put the heavy cream and sugar in a saucepan and heat, stirring, until the sugar has dissolved.
Bring the cream gently to a boil. Simmer gently for 3 minutes, stirring regularly; lower the heat if the cream looks like it might boil over.
Remove the pan from the heat. Stir in the strained lemon juice and divide the mixture among the glasses.
Let the posset cool to room temperature. Cover and refrigerate for at least 4 hours, until the desserts are set.
Just before serving, finish with lemon zest, chopped pistachios and a few drops of olive oil.
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