Lemon and lime posset with prickly pear and star anise syrup
On the first episode of Gourmet Today TV’s second season, Sean Gravina uses a typical Maltese fruit, the prickly pear. He uses the prickly pear to make a jam-like syrup flavoured with star anise as an easy dessert that can be prepared early to be sure your dinner parties run smoothly.
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Lemon and lime posset with prickly pear and star anise syrup
Ingredients
Posset
- 900ml double cream
- 250g caster sugar
- 1 ½ lemons, zest and juice
- 1 ½ limes, zest and juice
Syrup
- 4 prickly pears, peeled
- 100g caster sugar
- 1 lime, zest and juice
- 1 vanilla pod
- 1 star anise, broken
- Freshly ground pepper
Garnish
- Icing sugar
- Mango, diced
Method
- Bring the cream and sugar to the boil in a saucepan.
- Reduce the heat and simmer for 3-5 mins to reduce the mixture slightly.
- Add the lemon and lime zest and juice to the mixture and simmer for a further 2 mins.
- Pour evenly into four glasses and chill in the fridge for about 2 hours until set.
- Heat the pears in a sauce pan, add the sugar and cook over gentle heat for 10 mins or until the mixture has a thick, jam-like consistency.
- Add the lime zest and juice and vanilla pod and cook until the mixture thickens. Strain the mixture to separate the pulp and the syrup and leave to cool completely.
- Before serving, add a little bit of black pepper.
- Take the posset out of the fridge 30 min before serving.
- Add a tablespoon of syrup and garnish diced mango and a dust of icing sugar.
This recipe first appeared on Gourmet Today TV, aired on TVM on 2 October, 2015.