Lime Posset Served In Hollowed Lime Shells
You want to look like you spent hours on dessert when you actually spent about seven minutes of active work. This is the dessert for that. Silky, bright lime custard that sets itself without gelatin or cornstarch, torched into a crackly sugar shell and served in the actual lime peels. Lime Posset is the kind of thing that makes people ask if you went to culinary school.
Equipment
- Lemon Zester
Ingredients
- 2-3 limes if you wish to serve posset in the lime cups
- 120 double cream a.k.a heavy cream 35% fat
- 30 g granulated sugar
- 15 ml lime juice
- zest of 1 lime
- 2 teaspoon demerara or more white sugar
Instructions
- Zest one lime into a large jug.
- *If serving in lime halves. Halve 2-3 limes, and scoop the flesh out of the peel using a grapefruit spoon or a sharp-edged tablespoon, taking care not to pierce through the peel.
- Place the lime flesh into a fine sieve and press down with the spoon to collect lime juice (you will only need 15ml of it in the recipe).
- Stirring continuously, heat cream and sugar over low-medium heat until sugar dissolves and the mixture starts bubbling around the edges. Then, take it off the heat and leave it to cool down for a couple of minutes.
- Pour the cream into the jug with the lime zest and stir to combine.
- Whisking continuously, gradually pour in the lime juice.
- Arrange the lime halves in a muffin tin or a dish that would allow them to stand on their base securely.
- Pour the lime posset mixture into each lime half and place them in the fridge to set for 3 hours.
- Once set, sprinkle about ¼ teaspoon of sugar on top of each. Heat the surface with a kitchen blow torch until it forms a thin layer of crunchy caramel. Enjoy!
Nutrition
Calories: 138kcalCarbohydrates: 16gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 8mgPotassium: 80mgFiber: 1gSugar: 11gVitamin A: 395IUVitamin C: 16mgCalcium: 34mgIron: 0.3mg
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