Rosewater Kalamansi Posset Recipe
Saanich berries, meringue, Campari pearls
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Ingredients
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Posset Base
Meringue
Campari Pearls
Garnish
Method
Prepare Posset
- 1
Bloom the Gelatin
In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to bloom.
- 2
Heat the Cream and Sugar
In a saucepan, combine the heavy cream and sugar. Heat over medium heat until the sugar is dissolved and the mixture is just about to boil.
- 3
Combine Ingredients
Remove the saucepan from heat. Stir in the bloomed gelatin, kalamansi juice, and rosewater until well combined.
- 4
Chill the Mixture
Pour the mixture into serving glasses and refrigerate for at least 4 hours or until set.
Make Meringue
- 5
Whip the Egg Whites
In a clean mixing bowl, whip the egg whites with cream of tartar until soft peaks form.
- 6
Add Sugar Gradually
Gradually add the granulated sugar, continuing to whip until stiff peaks form and the mixture is glossy.
- 7
Pipe the Meringue
Transfer the meringue to a piping bag and pipe onto a baking sheet lined with parchment paper. Bake at 200°F (93°C) for 1.5 hours until dry.
Prepare Campari Pearls
- 8
Mix Campari and Agar
In a saucepan, combine Campari, agar-agar, and water. Bring to a boil while stirring until the agar dissolves.
- 9
Create Pearls
Using a dropper, drop the Campari mixture into cold oil or water to form pearls. Allow to set for a few minutes.
Assemble the Dessert
- 10
Serve
Once the posset is set, top with Saanich berries, a few Campari pearls, and meringue. Enjoy!
