Fresh Lime Posset
Inspired by techniques from America's Test Kitchen and Serious Eats.
A fresh, sharp lime posset with a soft creamy set, finished with green lime zest.
Always check the labels of the products you use.
Method
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Equipment
- zester
- medium saucepan
- silicone spatula
- fine sieve
- heatproof jug
- 6 small bowls or glasses
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 362 kcal |
| Protein | 2.4 g |
| Carbohydrate | 25.9 g |
| of which sugars | 24.3 g |
| of which free sugars | 21.9 g |
| Fat | 28.9 g |
| of which saturates | 18.4 g |
| Fibre | 0.2 g |
| Salt | 0.12 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Posset
- 480 ml double (heavy) cream
- 130 g caster sugar
- 1 tbsp finely grated lime zest
- 90 ml freshly squeezed lime juice (about 3 limes)
- 0.5 g fine sea salt or table salt a pinch
To serve
- 1 tsp finely grated lime zest, to decorate
- 1 lime, cut into 6 wedges
- 1
Boil. put the cream, sugar, 1 tbsp zest and salt in the pan, bring to the boil and keep at a steady boil, stirring often, 6-8 min, until reduced to about 480 ml. Reduced cream sets firmer when the juice goes in.
- 2
Lime juice. take off the heat and stir in the lime juice.
- 3
Rest and strain. leave 20 min until a skin starts to form, then pass through the sieve into the jug. Straining removes the zest for a smooth texture.
- 4
Chill. pour into the bowls and refrigerate at least 3 h, until softly set.
- 5
Serve. scatter with the fresh zest and add a lime wedge; let stand 10 min before serving. A short rest softens the set.
Storage
Cover once set and keep in the fridge for up to 2 days.
