raspberry & mango posset

raspberry & mango posset

I finally feel like I’m getting back into the flow of making recipes. I’m actually beginning to settle into my new home now – and it’s taken me the past three months to do so.

Last year, the longest I stayed in one place at a time was five months. I definitely had my share of moving around. It was unsettling, and hard for me to maintain my normal balance in creating content. However, I’ve finally grounded myself into a space and am using this opportunity as a time to get clear, and work hard on my goals.

Of course, one of my goals is to keep on developing new recipes. This was a big decision for me, as I was very close to giving it all up last year. When I left London for a few months after the Summer, I never wanted to cook again. It was incredibly hard for me to find any inspiration to make recipes, or even find any joy in cooking for myself. I had truly drained myself of the creativity and passion I had for making food.

I decided to take a break for a while, which is why my posts have been so sparse over the last few months. I just didn’t know what direction to go in with my life. I had to totally re-examine myself and my dreams – which took some much needed time to figure out.

To give up on everything seemed incredibly tempting. However, I knew I just couldn’t throw away something I had spent the past three years on building, and dedicated all of my time to. On reflection, taking that break away from writing, cooking and everything else I was doing on a daily basis, was exactly all I really needed. A break.

It was the distance that gave me space to fill up my inner well of creativity again, and rediscover what it is I’m passionate about. So now I’m glad for giving myself that time. I remembered why it is that I started this website, and that gave me the strength to continue.

So, now I’m back this week with a new recipe that I truly loved creating. Raspberry and Mango Posset. Creamy, fruity, deliciousness.

I hope you enjoy it!

 

raspberry & mango posset

serves 4

ingredients

for the mango layer:

2 tbsp tiana’s cooking coconut butter

1/2 cup (75g) cashews

1/2 cup (125ml) plant based milk

1/4 cup (60ml) maple syrup

1 cup (200g) mango

1/4 tsp turmeric

 

for the raspberry layer:

2 tbsp tiana’s cooking coconut butter

1/2 cup (75g) cashews

1/2 cup (125ml) plant based milk

1/4 cup (60ml) maple syrup

1 cup (150g) raspberries

1/4 tsp beetroot powder

 

method

  1. First, make the mango layer. Add the coconut butter into a pan on a low-medium heat and stir until melted. Then pour it into a blender with the maple syrup, turmeric, milk, mango, and cashews. Blend until smooth.
  2. Then, pour the mixture into 4 small glasses, and place them into the freezer for about 30 minutes to firm up.
  3. Next, make the raspberry layer. Add the coconut butter into a pan on a low-medium heat and stir until melted. Then pour it into a blender with the maple syrup, beetroot powder, milk, raspberries, and cashews. Blend until smooth.
  4. When this is done, remove the cups containing the mango layer from the freezer, and pour the raspberry mixture on top of them. Then, move them into the fridge for about 3-4 hours or the freezer for 1-2 hours to set.
  5. When the possets have set, remove them from the fridge/freezer and allow them to stand for 5-10 minutes. Then, add any toppings you like to finish and serve.

 

 

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19 comments:

  1. Not only is this two-toned smoothie absolutely beautiful, but this post is too. I can relate for sure, as creators we all go through that feeling I think. Inspiration certainly comes in waves for me, and sometimes a break is the only good idea that I can think of. I admire you for having the self-awareness to take the time you need and I am happy you are back 🙂

  2. OMG, these are way too cute Harriet! Mine would never turn out so perfect, but that doesn’t stop me from trying. I’m happy you are getting settled into your new home, moving is stressful especially when you’re a blogger. I’m super glad you got your cooking joy back. It’s so easy to get fed up and uninspired. Taking a break can do wonders for your creativity. I love this blog Harriet and am thrilled you remembered why you started it. Blogging is a full-time job, and it’s not easy. It’s easy to lose your way and forget why you started this in the first place. That’s why I named my blog Evolve with Mary, It started off as a personal journal, then food blog now I’m all about inspiration and crafting. Who knows what I will be into next year, I just hope all my friends come along for the ride. I look forward to watching you evolve Harriet.

  3. Oh gosh, I feel you, Harriet. Settling into a new home takes me FOREVER too! Just finding a proper home for everything takes me a while. 🙂 So I’m glad to hear you are finally settling in nicely!! And I’m so glad your getting your cooking groove back! You go girl. This posset is gorgeous! I love the layers of color and flavor!! Looks absolutely delicious! Cheers, dear!

  4. So glad you are back – sometimes all you need is a break from it all to reset and re-evaluate! BTW – This raspberry and mango posset is not only gorgeous but it sounds wonderfully delicious too – cheers to being back!

  5. Oh! I feel for you, Harriet. I guess it happens with everyone, glad you took a much-deserved break. Also, I am happy to know that you are settled in your new home. Welcome back. This raspberry and mango posset looks so refreshing and delicious. 😀

  6. I’ve gone through a similar experience where developing recipes seem like too much work for little appreciation. I’m glad to hear you had a break and that it helped you refocus.

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