Rose Petal Posset is one of those effortless dishes that taste as though they’ve taken great skill to produce. Serve with crisp biscuits like ratafias or delicate shortbread.
ROSE PETAL POSSET
2 rose heads
300ml double cream
50g caster sugar
Juice of 1 lemon
Snip the petals from the rose heads into a saucepan. Add the cream and sugar and heat gently to boiling point.
Simmer fairly robustly (more than for stock but less than the rolling boil for jam) for 3 minutes.
Remove the pan from the heat and stir in the lemon juice.
Leave to stand for ten minutes, which will help the flavour of the rose petals infuse the cream. Letting the cream cool a little should also lessen the chance of cracking your glass.
Strain the cream into four tiny glasses (you can stretch this to five) and chill for at least four hours.