Imported from the web
Key Lime Posset
A silky, rich British cream dessert brightened with key lime juice and optional lime zest. The possets are gently cooked, portioned into ramekins, and chilled until set.
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Ingredients
- 600 ml double (heavy) cream (The source also states + 2 tbsp for the cup measurement.)
- 200 g caster (fine) sugar
- 75 ml key lime juice (The source also states + 1 tbsp for the cup measurement.)
- 3 key limes (Zest only; optional.)
- blueberries (Optional complementary fruit for serving.)
- raspberries (Optional alternative complementary fruit for serving.)
Steps
- 1
Pour the sugar and cream into a large saucepan. Gently heat the mixture, stirring continuously, until the sugar has fully dissolved.
- 2
Once the sugar has dissolved, simmer the cream mixture for 1 minute.
- 3
Remove the saucepan from the heat. Immediately stir in the key lime juice and the lime zest, if using.
- 4
Divide the mixture between ramekins or small bowls. Allow the portions to come to room temperature.
- 5
Cover the ramekins or bowls with plastic wrap and transfer them to the refrigerator.
- 6
Chill for at least 3 hours, or for up to 24 hours.
- 7
Serve the possets on their own, or with complementary fruit such as blueberries or raspberries.
Notes
The structured recipe specifies chilling for at least 3 hours and up to 24 hours. The source describes posset as a silky, rich pudding-like dessert that sets as it chills.
Nutrition per serving
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