This ancient British dessert is a marvel of alchemy. With just four ingredients and no skill required, it sets to a sweet and tart silky softness.
The magic of the posset is that the addition of citrus acid to warm cream causes the cream to set. Lemon is the traditional citrus used, but lime offers a delicious twist.
Just four ingredients and no skill required. Photo - Apostolos Mastoris / Shutterstock
You could also mix lemon and lime, or use either one with strained passionfruit pulp. Toppings too offer plenty of options. Instead of the sugared zest,
try chopped crystallised or candied ginger, toasted shreds of coconut or flaked almonds, or slippery slices of mango and the glistening pearls of a
What you need
400ml double cream
125g caster sugar
1 teaspoon caster sugar,
extra 5 limes
What to do:
Heat the cream and sugar together in a small saucepan, stirring constantly and bring to the boil.
Boil for 3 minutes, then turn the heat off and add 6 tablespoons of lime juice and the zest of two of the limes. Mix well.
Strain into four small glasses, (port, sherry, or Marie Antoinette-style champagne coupes are all lovely) or tiny espresso cups.
Chill overnight – or for at least four hours.
Before serving, mix a teaspoon of sugar with the zest of another of the limes, and sprinkle over the top of the possets.