Making white chocolate possets in a Velvetiser is a delicious idea! A Velvetiser is typically used to make creamy hot chocolates, but you can use it to help make a smooth and rich white chocolate posset too.
Here’s a simple recipe for White Chocolate Possets using your Velvetiser:
Ingredients:
200g white chocolate (chopped into small pieces)
300ml double cream (heavy cream)
75g caster sugar (or superfine sugar)
1 tbsp lemon juice (to set the posset)
1/2 tsp vanilla extract (optional)
Instructions:
Prepare the Velvetiser: Ensure the Velvetiser is clean and ready for use.
Melt the White Chocolate: Add the chopped white chocolate and the double cream to the Velvetiser. Turn the Velvetiser on and let it heat up until the chocolate is melted and the cream is combined.
Add Sugar: Once the chocolate is melted, add the sugar into the Velvetiser. Let it stir until the sugar is dissolved and the mixture is completely smooth.
Add Lemon Juice: Once the mixture is smooth, add the lemon juice to the Velvetiser. The acid will help the posset set. You can also add vanilla extract at this stage for added flavor, though it’s optional.
Strain (optional): If you want extra smooth possets, you can strain the mixture through a fine mesh sieve to remove any bits of undissolved chocolate or impurities.
Chill: Pour the mixture into small serving cups or glasses and let it cool to room temperature. Afterward, refrigerate the possets for at least 4 hours, or ideally overnight, to allow them to set.
Serve: Once set, you can serve them as is or top with fresh berries, whipped cream, or a dusting of cocoa powder for an elegant finish.
Enjoy your creamy, rich white chocolate possets! Let me know if you need any variations or tips!
