POSSET POSSUM??

Lime Lemon Posset with Raspberry Mayo

Lime, Lemon Posset fresh from freezer

Inspired by my trip to New Zealand and the Wai Restaurant’s Executive chef and owner Martin James demo to all us Thermomix enthusiasts, I knew a Rasberry Mayonnaise could be done, and it was worth the effort…it was just getting it up here that proved the sting! I have been more than busy, the Vegetarian Book for Thermomix Australia is out and available for sale by the end of the month…and full of my blood, sweat and tears I might add! (Well, no blood, it is vegetarian after all!) We also rushed a Lunch Box ideas booklet, and I mean rushed, my son’s all American wedding was amazing plus I demo-ed and sold Thermomix to a professional chef and company in Vegas, but travelling around the globe is off my list if we are talking economy! ‘Business class or nothing’ she cries!

Not strictly a Posset, not strictly an ice-cream, nor a custard, and definitely Possum free, (‘Possum’ Australian vernacular, term of endearment, largely used by old ladies…yes that would be me!) this dessert was wonderful teamed with a raspberry mayonnaise I concocted from my own Raspberry Oil (another posting yet to come). So…what is a Posset you ask?
Apparently an historic dessert or in some instances alcoholic drink, usually involving cream, eggs, flavorings and heat…I have added lemon, lime, heat and then frozen it. Delicious, light yet creamy and thoroughly more-ish. If you are on a diet, forget it, you can’t trim this one down…
NEED:
50 grams sugar
zest and juice 1 lemon, and 1 lime
3 whole eggs
600 grams whipping cream

DO:
Place sugar and zests into Thermomix bowl and mill together for 30 seconds on speed 9.
Add eggs and cream and beat together for 30 seconds on speed 7.
Cook for 7 minutes at 80oC on speed 4.
Cool to room temperature then freeze for 2 hours.
Scoop mix into TM bowl and beat for 1 minute on speed 2.
Add juices through hole in lid with blades rotating and beat a further 3 minutes on speed 4.
Freeze and repeat the beating at least one more time, twice if possible before serving with Raspberry Mayonnaise.

TO make mayo; cook 350 grams raspberries with 30 grams sugar for about 5 minutes at 80oC on speed 2.
Strain seeds by pushing through sieve.
Place strained mix back into TM bowl and then with lid in place, pour up to 350 grams raspberry oil onto lid with MC in place.
Beat for 2-3 minutes on speed 9 until all of the oil has dripped through into the bowl.
Check for consistency, which should be about the same as mayonnaise, then beat more if required.
Keep in fridge and serve as accompaniement to desserts…(or just eat it by the spoonful as desired!)
Now…I do have a truckload of that mayo left and my hips simply can’t handle it by the spoonful….hmmn, I will keep you posted, I’m sure there is a recipe solution out there somewhere!