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.
500ml double cream
25g Rare Tea Company Earl Grey Tea
60g golden caster sugar
1 vanilla pod, split and seeds removed
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)
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.
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.
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.
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.
Pour the posset into serving receptacles and cool in the fridge until set.
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