Ginger Chai Possets
Creamy chai-infused possets, warming spices and a splash of our Ginger Cordial, all served in freshly hollowed apples. A beautiful autumn dessert that tastes as good as it looks.
Ingredients
For the possets
| 400ml | double cream |
| 60g | caster sugar |
| 2 | chai teabags |
| 50ml | Belvoir Farm Ginger Cordial |
| 1 tbsp | lemon juice (+ extra for brushing) |
| 4 | apples |
For the cinnamon sugar
| 1 tbsp | caster sugar |
| 2 tsp | ground cinnamon |
For the topping (optional)
| 300ml | double cream |
| 1 tbsp | caster sugar |
| 1 tbsp | Belvoir Farm Ginger Cordial |
| – | ground cinnamon, for dusting |
Method
To Make
- Heat the cream, sugar and chai teabags in a saucepan over a medium heat. Bring to a gentle simmer and cook for 3 minutes, stirring frequently.
- Remove from the heat and discard the teabags. Stir in the ginger cordial and lemon juice until combined.
- Leave to cool for 5–10 minutes.
- Halve the apples lengthways and scoop out the cores and some of the flesh to create little bowls.
- Brush the exposed apple flesh with a little lemon juice.
- Carefully pour the posset mixture into the apple halves. Refrigerate for at least 3 hours, until set.
- Mix the caster sugar and cinnamon together, then lightly sprinkle over the possets just before serving.