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.
5 ingredients4 steps
Egg-Free Recipes
Gluten Free
Nut Free
Vegetarian
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
MetricImperial
For the Possets
500mlDouble cream
125gUnrefined golden caster sugar (we like billington's)
4Lime(s) (zest & juice)
For the Topping
2Lime(s) (zest only)
30gDessicated coconut
Utensils
Heavy based pan
Sieve
Jug
8x Small glasses
Nutritional information per 89g serving
Energy 364cal
Fat 32g
of which Saturates 20g
Carbohydrates 17g
of which Sugars 17g
Protein 1.3g
Salt 0.04g
2 Baker Ratings
I usually make lemon posset but we had a surplus of limes. Delicious!
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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.
