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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Gelatin
In a small bowl, combine gelatin powder with water and let it sit for about 5 minutes to bloom.
- 2
Make the Cream Mixture
In a saucepan, combine heavy cream, sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- 3
Incorporate Paw Paw Puree
Remove the saucepan from heat and stir in the paw paw puree until fully combined.
- 4
Add Gelatin
Add the bloomed gelatin to the warm cream mixture and stir until dissolved completely.
- 5
Set the Posset
Pour the mixture into serving glasses or ramekins. Refrigerate for at least 4 hours or until set.
- 6
Serve
Once set, garnish with marigold petals and serve with tuile cookies on the side.
