About the bake
These possets are very refreshing and zesty, they're so easy to make and perfect for a dinner party as you can make it the day before. This recipe is provided by Shelina Permalloo.
Method
Step 1:
In a heavy based pan add the cream, sugar, lime juice and zest and bring to the boil.
Step 2:
Remove from heat and strain the mixture into a jug through a sieve.
Step 3:
Pour into 8 small glasses and place in the fridge to set. These can be made a day in advance.
Step 4:
Just prior to serving, sprinkle the possets with some desiccated coconut and shaved lime zest.
Ingredients
For the Possets
- 500ml Double cream
- 125g Unrefined golden caster sugar (we like billington's)
- 4 Lime(s) (zest & juice)
For the Topping
- 2 Lime(s) (zest only)
- 30g Dessicated coconut
Utensils
- Heavy based pan
- Sieve
- Jug
- 8x Small glasses
Nutritional Information
per 89g- 364cal Energy
- 32g Fat
- 20g of which Saturates
- 17g Carbohydrates
- 17g of which Sugars
- 1.3g Protein
- 0.04g Salt
Recipe Reviews
I usually make lemon posset but we had a surplus of limes. Delicious!
Really refreshing and creamy. The whole family enjoyed this desert. Loved so much so the family want it made again. Really recommend this recipe especially good if wanting something to finish off a meal thats not too heavy.
Ingredients
For the Possets
- 500ml Double cream
- 125g Unrefined golden caster sugar (we like billington's)
- 4 Lime(s) (zest & juice)
For the Topping
- 2 Lime(s) (zest only)
- 30g Dessicated coconut
Utensils
- Heavy based pan
- Sieve
- Jug
- 8x Small glasses
Nutritional Information
per 89g- 364cal Energy
- 32g Fat
- 20g of which Saturates
- 17g Carbohydrates
- 17g of which Sugars
- 1.3g Protein
- 0.04g Salt