Recipe courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.
Creating a dessert with real impact, the Life Kitchen way, requires a high ratio of tang to sweetness. Pomegranate has been added in this recipe to increase tartness, with lemons adding an intense lift. For individual possets, pour the filling into glasses or ramekins.
Serves : 6-8
500ml double cream
200g golden caster sugar
2 limes, zest and juice
2 lemons, zest and juice
Small handful of raspberries
Small handful of pomegranate seeds
1 shop-bought 23cm pastry case
Pomegranate molasses or Raspberry & Rose Syrup (see recipe), to serve (optional)
- Place a large saucepan on a medium heat and add the cream sugar and zest and juice of both citrus fruits.
- Stir gently for about 2-3 minutes, until the sugar dissolves. Then, bring the mixture to a gentle boil for 3-5 minutes, until thickened. Remove from the heat and set aside to cool slightly.
- Sprinkle most of the raspberries and pomegranate seeds evenly across the tart base and pour over the citrus cream mixture.
- Put the tart in the fridge to set for 3-4 hours. When set, sprinkle over the remaining pomegranate seeds and raspberries, then drizzle over some pomegranate molasses or Raspberry & Rose Syrup, if you like.
For the Raspberry & Rose Syrup
Ingredients (Makes 200ml) :
1/2 – 1 tsp rose water, to taste
2 tblsp maple syrup
1/2 lemon, zest and juice
- Place a saucepan on a medium heat and add all the ingredients. Bring the liquid to a simmer and cook for about 5 minutes, until the raspberries break down slightly.
- Remove the pan from the heat and allow the mixture to cool. If you like your syrup smooth, strain the mixture through a sieve into a sterilised jar – but if you prefer it chunky, just store it as it is.