‘Dream’ Strawberries and Earl Grey Tea Posset

With Fluffy Droplet Meringues

A fresh dessert that makes use of beautiful flavour combinations

Serves 4

This sweet treat is part of a series of recipes created by Miele’s executive chef and owner of Hardley Hill Farm, Sven-Hanson Britt in partnership with John Lewis. Making use of beautiful flavour combinations such as fresh strawberries and Earl Grey Tea from the Rare Tea Company , this posset is the perfect ending for a summer soiree.

Ingredients

500ml double cream

25g Rare Tea Company Earl Grey Tea

60g golden caster sugar

1 vanilla pod, split and seeds removed

1 lemon

1 orange

1 bunch lemon verbena

Some gold leaf

100g egg whites

100g caster sugar

50g icing sugar

400g of the best British strawberries (Sven-Hanson Britt used the ‘Dream’ variety)

Instructions

  1. Mix the tea with the double cream and vacuum pack in the Sous Vide Vacuum Sealing Drawer. Keep this in the fridge for 48 hours to cold infuse.

  2. Make the meringues: Whisk the egg whites until stiff peaks form. Gradually sprinkle in the caster sugar and keep whisking. Fold in the sieved icing sugar.

  3. Pipe this meringue into small droplet onto a tray lined with baking parchment and cook in the Sous Chef Drawer at 85°C for 2 hours.

  4. When the tea has infused, strain the cream, discard the tea and bring to the boil with the zest of the orange and lemon and the vanilla pod. Reduce the cream for 2 minutes. Pass the cream through a fine sieve and whilst still hot, whisk in the juice of the lemon and orange.

  5. Pour the posset into serving receptacles and cool in the fridge until set.

  6. Before serving, garnish the top of the posset with the strawberries (you can halve or slice the strawberries, or even cut them into small dice), the lemon verbena and gold leaf. Finish with the meringues and serve.

About the Author

With a great love for travel and food, Sven-Hanson Britt studied at Bournemouth and Poole College, where a specialised chef course run by the Royal Academy of Culinary Arts kick started his career in a big way; with an apprenticeship at The Ritz. Sven then went on to take part in MasterChef:The Professionals, which cemented his love of food even further and in May 2015 our partnership began. Appreciating the link between great cooking and great appliances, Sven was drawn to our reputation for precision, passion and uncompromising quality.

Sven-Hanson Britt