Thursday 29 September 2016

Roz Purcell's Raspberry Posset with Pistachio Vanilla Shortbread

Roz Purcell

Published 25/05/2015 | 11:05

Roz Purcell's Raspberry Posset and shortbread
Roz Purcell's Raspberry Posset and shortbread

Model and food writer Roz Purcell shares the recipe for one of her favourite desserts

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Ingredients

POSSET

*makes 4 small kilner jars

You will need:

• 250g fresh raspberries

• Juice of 1 lemon

• 4 tbsp maple/honey

• 1&1/2 tbsp agar flakes (available in health stores and larger shopping stores)

• 2 can coconut milk (refrigerated for at least 30 minutes)

• Vanilla pod/ tsp vanilla essence

 

SHORTBREAD

*makes 6 large rectangles

You will need:

• 100 g almond flour

• 1 tbsp tapioca flour/starch (15g)

• 2 tbsp maple

• 30g grass fed butter or vegan butter/palm shortening

• 1/2 tsp baking powder

• 1/2 tsp vanilla essence or 1/2 vanilla pod seeds

• 25g shelled pistachios

 

POSSET METHOD

1. Open the refrigerated coconut milk just a little and strain out the liquid leaving only the thick cream (this separation should happen from refrigerating).

2. Scoop out this cream and leave to one side in a bowl. It should be the consistency of thick cream with no lumps (if so whisk them out).

3. Mash the raspberries using a fork, Place them in a saucepan on medium heat, stirring in the lemon juice.

4. Simmer the two until the raspberries are completely dissolved, stirring often.

5. Remove and put the puree through a sieve or muslin cloth, leaving only a thick liquid (you should have at least a cup of liquid).

6. Pour the liquid back into the saucepan and stir in the maple and vanilla seeds/essence.

7. Add in the agar, dissolve in the liquid over medium-high heat, brought to a boil and then simmered until slightly thickened, about 5-7 minutes.

8. Remove from heat let cool a little for 2-3 minutes before stirring in the coconut, if tasted it wouldn’t burn your tongue

9. Stir in the coconut cream really well using a hand whisk (not electric).

10. Pour into glass jars or moulds immediately.

11. Refrigerate for 2-3 hours.

 

SHORTBREAD METHOD

1. Preheat the oven 180ºC

2. Place all ingredients in a food processor or a nutri-bullet and blend for about 30 seconds, this should create a smooth dough.

3. Optional to place in the refrigerator for 30 minutes to make cutting easier or if you are moulding by hand you can work straight away.

4. Place on a lined baking tray and bake for 13 minutes, leave aside to cool and firm (10 minutes) or they may break.

Roz Purcell will join the stellar line up of Ireland's top chefs including Clodagh McKenna, Derry Clarke, Neven Maguire and Edward Hayden at 2015's Taste of Dublin in Iveagh Gardens on June 11 - June 14.

For more information and to book tickets see: dublin.tastefestivals.com

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