Mango Possets Recipe by Sarvat Hanif
Cooking Instructions 2o minutes 1 Wash and dry the mangoes and carefully slice them in half along the seed. 2 Take a spoon and scoop out the flesh, being careful not to tear the skins. 3 Blend the mango flesh into a smooth puree. 4 In a saucepan add the cream, sugar and mango puree. Cook over medium heat, stirring occasionally, until the sugar dissolves and the cream starts to bubble around the edges. 5 Turn off the heat and add lemon juice. Mix well to get custard like texture as it cools. 6 Pour the mango mixture into the peels, about ¾ th full. 7 Carefully refrigerate for at least 6 hours or overnight, until just set.. 8 Before serving sprinkle an even layer of powdered sugar over the set posset and using a brulee torch, caramelize the sugar. Let cool to form a crackly crust. Or garnish with sliced pistachios. 1 Wash and dry the mangoes and carefully slice them in half along the seed. 1 Wash and dry the mangoes and carefully slice them in half along the seed. 2 Take a spoon and scoop out the flesh, being careful not to tear the skins. 2 Take a spoon and scoop out the flesh, being careful not to tear the skins. 3 Blend the mango flesh into a smooth puree. 3 Blend the mango flesh into a smooth puree. 4 In a saucepan add the cream, sugar and mango puree. Cook over medium heat, stirring occasionally, until the sugar dissolves and the cream starts to bubble around the edges. 4 In a saucepan add the cream, sugar and mango puree. Cook over medium heat, stirring occasionally, until the sugar dissolves and the cream starts to bubble around the edges. 5 Turn off the heat and add lemon juice. Mix well to get custard like texture as it cools. 5 Turn off the heat and add lemon juice. Mix well to get custard like texture as it cools. 6 Pour the mango mixture into the peels, about ¾ th full. 6 Pour the mango mixture into the peels, about ¾ th full. 7 Carefully refrigerate for at least 6 hours or overnight, until just set.. 7 Carefully refrigerate for at least 6 hours or overnight, until just set.. 8 Before serving sprinkle an even layer of powdered sugar over the set posset and using a brulee torch, caramelize the sugar. Let cool to form a crackly crust. Or garnish with sliced pistachios. 8 Before serving sprinkle an even layer of powdered sugar over the set posset and using a brulee torch, caramelize the sugar. Let cool to form a crackly crust. Or garnish with sliced pistachios. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BBQ Chili Dogs 🍚Arroz con Leche 🍚 Tuscan Orzo Pasta Simple Mango Smoothie Hojicha sticky date pudding BBQ Chili Dogs 🍚Arroz con Leche 🍚 Tuscan Orzo Pasta Simple Mango Smoothie Hojicha sticky date pudding 5 Minute Me Banne Wali Aloo Ki Sabzi Ki Asaan Si Recipe Kashata ya nazi Homemade Baked Crunchy Onion Rings Tuna Mayo Sandwich Rotisserie Sticky Chicken Sticky Rice in Banana Leaves Steamed Siomai Steamed Orange Sweet Potatoes Stir-Fried French Beans Sautéed Chinese Lettuce 5 Minute Me Banne Wali Aloo Ki Sabzi Ki Asaan Si Recipe Kashata ya nazi Homemade Baked Crunchy Onion Rings Tuna Mayo Sandwich Rotisserie Sticky Chicken Sticky Rice in Banana Leaves Steamed Siomai Steamed Orange Sweet Potatoes Stir-Fried French Beans Sautéed Chinese Lettuce