Fig Leaf & Plum Posset with Pomegranate Pluot Granita

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Fig Leaf & Plum Posset with Pomegranate Pluot Granita

Plum season is in fully swing and what better way to enjoy them than this cool refreshing 5 ingredient fig and plum posset! Fig leaves and fresh plum juice get added to sugared cream to create the loveliest little posset that is creamy, thick and perfectly sweet and tangy! This is my first time using fig leaves and I am in love! The fig leaves impart a slightly coconutty vanilla note to the posset while adding the lightest bit of vegetal flavor. The sweet and slightly tart flavor of the plum rounds out this dessert and pairs so well with the delicious pomegranate pluot granita. If you haven’t tried posset yet you definitely need to!

For more on posset, head over to Lanibakes’ website for an indepth look at this delicious eggless old world custard.

Fig Leaf & Plum Posset with Pomegranate Pluot Granita

Serving: 3 4-ounce ramekins - 6 2-ounce ramekins

Adapted from: Lanibakes

Ingredients:

Pomegranate Plumcot

  • 4 pomegranate plumcot

  • 1/4 cup white granulated sugar (50 grams)

  • 1/4 cup water

Fig Leaf & Plum Posset

  • 270 grams heavy cream

  • 75 grams white granulated sugar

  • 3 - 4 cleaned fresh medium size fig leaves*

  • 37 grams strained plum juice**

  • Pinch of salt

Method:

Pomegranate Pluot Granita

  1. Cut and core the pomegranate plumcots and add them to a high speed blender.

  2. Add the water to the blender and blend until the plums are completely pulverized and the mixture is smooth.

  3. Add the white sugar in and blend once more to combine.

  4. Pour the mixture into a shallow tray and freeze for about 30 minutes

  5. Once the 30 minutes have elapsed, take the pan out of the freezer and scrape the mixture up with a fork and pop it back into the freezer. Continue to do this every 30 minutes for about 5 hours. The granita should be flaky and fully frozen.

  6. Keep frozen until ready to serve.

Fig Leaf & Plum Posset

  1. In a medium sized pot, add 270 grams of heavy cream, 75 grams of white sugar and add the clean fresh fig leaves.

  2. Bring the pot to medium high heat and let the cream, sugar and fig leaves come to a boil. At this point the sugar should dissolve fully. If not, keep boiling until the sugar is dissolved.

  3. Once boiling, continuously stir the cream fig mixture for about 3 to 4 minutes

  4. Turn the heat off and remove the pot off the heat.

  5. Stir in 37 grams of the strained plum juice into the cream fig mixture and let it rest for 10 minutes.

  6. Once the posset mixture has rested, fish out the fig leaves and strain the liquid posset mixture through a sieve.

  7. Give the posset mixture a quick stir and divide the mixture between your desired dishes.

  8. Cover and chill the possets until they are set. About 4 hours or preferably overnight.

    1. Note: I like to place all the ramekins in a little tray and cover the whole thing in foil so it doesn’t dent the posset as it sets.

Assembly

  1. Serve the possets right out of the fridge and top with the pluot granita, fresh plum slices and a sprinkle of sea salt. Enjoy!

Notes:

  • * If you do not have access to fresh leaves, dried leaves can be substituted. You can use about 2 tablespoons of dried fig leaves instead of 3-4 fresh ones.

  • **I used fresh plum juice that I made using my juicer. If you do not have a juicer, I recommend blending the plums in a high speed blender with a little bit of water and straining the mixture with a cheesecloth.