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🍋 Lemon Posset with Blueberry Violet Jam 🫐
Lemon posset is a classic British dessert that’s incredibly easy to make; delightfully creamy, refreshing and light.
Our Blueberry Violet Jam adds an intriguing floral note, making it the perfect ending to a rich winter meal.
METHOD:
- 600 ml (2 1/2 cups) heavy cream
- 150 g (3/4 cup) raw cane sugar
- Zest & juice of 2-3 fresh organic lemons. 100 ml (1/2 cup)
- 1/2 cup Coco Fine Foods Blueberry Violet Jam
- Lemon zest or mint for garnish
Instructions:
1. 🎨 Blend: In a saucepan, mix cream & sugar. Bring to a gentle boil.
2. 🍋 Infuse: Stir in fresh lemon juice & zest. Watch as it thickens to coat back of a spoon.
3. 🥄 Set: Pour into glasses. Cool at room temp, then chill in the fridge for 4+ hours.
4. 🌟 Spoon the Blueberry Violet Jam between each glass. Garnish & Serve: Top with zest or berries.
Serves 6
✨ Tip: Strain your lemon juice for extra smoothness.
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🌿🥂 Elevate your entertaining with a subtle twist on a classic favorite. Try our whimsical Blueberry Violet Jam Bellini, a delicate blend of flavors that's perfect for a brunch or cocktail hour, . 💜✨
Ingredients:
- 1 tsp Coco Fine Foods Blueberry Violet Jam
- 1/2 tsp fresh lemon juice (optional)
- 4-5 oz chilled Prosecco
- Garnish: 3 fresh blueberries and/ or lemon twist
Instructions:
1. Place our Blueberry Violet Jam at the bottom of a chilled coupe glass.
2. Carefully pour the chilled Prosecco over the jam.
3. Gently swirl with a spoon to combine and create a soft purple hue.
4. Add fresh blueberries and a lemon twist for a simple, elegant touch.
Cheers to good company and delightful sips! 🥂
Using our new perfectly balance garlic, salt and pepper spice is a great way to give this Pea and Mint Velouté a burst of flavor while keeping it simple.
This recipe is an elegant and easy way to start off Spring entertaining by either serving it hot or cold as a canapé in a shot glass, or as a first four soup.
Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 4 cups fresh or frozen peas
- 4 cups vegetable stock or chicken stock
- 1-2 teaspoons garlic salt and pepper blend (adjust to taste)
- 1/4 cup fresh mint leaves, plus extra for garnish
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- Lemon juice, to taste
Instructions:
1. Sauté the Aromatics:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the Peas and Stock:
- Add the peas to the pot and stir to combine with the onions.
- Pour in the vegetable or chicken stock.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook until the peas are tender, about 5-7 minutes.
3. Season with Garlic Salt and Pepper Blend:
- Remove the pot from the heat and stir in the garlic salt and pepper blend.
- Add the fresh mint leaves.
4. Blend the Soup:
- Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
5. Finish the Soup:
- Return the blended soup to low heat.
- Stir in the heavy cream or half-and-half for added creaminess, if desired.
- Taste and adjust seasoning with more garlic salt and pepper blend or lemon juice according to your preference.
6. Serve:
- Ladle the velouté into shot glasses or bowls and garnish with extra mint leaves.
- Serve hot or cold,
and enjoy!
Feel free to adjust the amount of garlic salt and pepper blend to achieve your desired level of seasoning, keeping in mind that the blend already contains salt.
Serves 4 as first course or 12 as a canapé.
